Name: Steamed Mussels with Sausages and Fennel
Yield: Makes 8 servings
Ingredients: 2 pounds sweet or hot Italian link sausages, divided; 2 large onions, sliced (about 6 cups), divided; 2 large fresh fennel bulbs, sliced (about 6 cups), divided; 6 garlic cloves, crushed, divided; 1 teaspoon dried crushed red pepper, divided; 3 cups dry white wine (about one 750-ml bottle), divided; 6 pounds mussels, scrubbed, debearded; 1 16-ounce crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided; Extra-virgin olive oil (for drizzling); Chopped fresh Italian parsley

Steamed Mussels with Sausages and FennelNigel Cox

Most recipes for steamed mussels call for crusty bread on the side. Here, slices of bread are baked right on top of the mussels. To be sure everyone can enjoy the delicious juices in the bottom of the pans, serve this entrée straight from the cast-iron skillets (use trivets to protect the table).

What to drink:

A soft, medium-bodied red wine is the perfect match for this rich, hearty entrée. We like the Ca Bianca 2005 "Antè" Barbera dAsti ($17) from Italy's Piedmont region. The wine's juicy sour-cherry flavors and slight earthiness pair beautifully with the sausages and mussels.

Recipe notes

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