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Steamed Mussels with Sausages and Fennel Recipe

Steamed Mussels with Sausages and Fennel Recipe


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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

Recipe Preparation

  • Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 1 cup white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open).

  • Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.

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

Reviews Section

Mussel stew with potatoes and sausage

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables, and richer, more refined and more labor-intensive affairs like seafood bisques, or French soupe de poissons, and its Southern French counterpart, bouillabaisse. The latter are special occasion dishes best left to restaurants with a budget for labor and specialty fish. It’s the rustic, country-style soups and stews that are fun to make at home, both for dinner parties and family meals.

These hearty soups don’t require elaborate fish stocks — which can be a good thing, as it’s not always easy to find the fish heads and bones that a good fish stock requires. The procedure for two of these recipes, the Provençal fish chowder and the Veracruzana crab soup, is identical. You begin by making a robust tomato sauce base, then add water or a light vegetable stock, the additional vegetables and aromatics called for in the recipe, bring the mixture to a boil, and simmer until the vegetables are tender. Shortly before serving, add the fish or crabmeat.

For a bit more of the sea, there are anchovies in the tomato base that’s at the foundation of the Provençal fish chowder. It’s embellished with the broth from the steamed mussels that accompany each serving. As for semantics, I like to call this soup a chowder because, like a Manhattan clam chowder, it has a tomato base and an abundance of potatoes. But its hallmark Southern French flavors — lots of garlic, a good pinch of saffron, the perfume of orange zest and fennel — leave no doubt that the fragrant dish is decidedly Provençal.

As for the type of fish to use in this soup, you have lots of flexibility. The fish should be white-fleshed (not salmon), but your budget and the quality of what’s available can help you decide. I often use what fish stores call “chowder mix,” a low-cost mix of pieces of different fish but tell the fishmonger not to include any salmon or tuna in the mix, because their flavors are too strong. (I’ve even used the frozen Alaskan cod from Trader Joe’s with very good results. Just make sure to remove it from the package and thaw in a bowl in the refrigerator overnight, then to drain off any water from the bowl.)

The distinctive flavors of the Veracruzana soup come from the minced olives, capers and pickled jalapeños that are cooked along with onions, garlic and tomatoes in the soup base. It may seem curious to find olives, capers, and olive oil in a Mexican dish, but the cuisine of the of Veracruz has strong ties to the Mediterranean. Veracruz was for centuries the gateway to Mexico, and Spanish foodways are reflected in the widespread use of ingredients such as olive oil, olives, and capers. I prefer to make the soup with crab only, but, the price of crabmeat being what it is, you can also combine crabmeat with white-fleshed fish like cod or snapper.

Both of these stews are perfect for big dinner parties. You can make them, up until the point of adding the fish or crabmeat, hours or even a day or two in advance, which is always something I look for in a recipe when I’m planning a dinner.

The mussel stew with potatoes and sausage is better for smaller dinners, for four4 people, say, mainly because of the amount of space mussels require in a pan. The stew is inspired by a number of Portuguese and Catalonian seafood dishes that bring earth and sea together, usually in the form of sausage and seafood such as mussels or clams. The potatoes contribute substance and comfort, their flavor irresistible because of the way they absorb the flavorful broth.

The base for this stew — the sausage, potatoes, and onions — can also be prepared a few hours ahead. It’s hard to go wrong as long as you don’t boil the fish, or steam the mussels for too long. Just keep the soup at a low simmer, until the fish is cooked through, check seasonings, steam mussels only until they open up, and you’re good to go.

All of these dishes make wonderful one-dish meals — maybe follow with a crisp green salad. And if you want to get more seafood into your diet but you’re not a confident fish cook, this is a great place to begin.

Martha Rose Shulman is a cookbook author and food writer based in Los Angeles.


Recipe Summary

  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried red-pepper flakes
  • 4 pounds mussels, scrubbed and debearded
  • 1/8 teaspoon fresh-ground black pepper
  • Salt, if needed
  • Garlic Toast (optional)

In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.

Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.


Recipe Summary

  • 3 tablespoons olive oil, divided
  • ¼ onion, chopped
  • 1 clove garlic, minced
  • 1 cup tomato sauce
  • salt and ground black pepper to taste
  • 1 clove garlic, peeled
  • 25 mussels, cleaned and debearded
  • 1 splash dry white wine
  • 20 clams in shell, scrubbed
  • ½ teaspoon red pepper flakes, or to taste
  • 2 tablespoons chopped fresh parsley, or to taste
  • 4 tablespoons freshly grated Parmesan cheese, or to taste

Heat 1 tablespoon olive oil in a saucepan over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add tomato sauce, season with salt, and simmer over low heat until thickened, about 15 minutes.

Heat 1 tablespoon olive oil in a skillet and cook peeled garlic for 1 minute. Add mussels and cook until they open, about 8 minutes. Transfer mussels to a bowl. Pour in white wine and allow to evaporate. Remove garlic, but save cooking liquid.

Heat 1 tablespoon olive oil in a separate skillet and cook clams until they open, about 8 minutes. Remove 1/2 of the mussels and 1/2 of the clams from their shells. Discard any unopened shells. Add all mussels and clams, with and without shells, and cooking liquid to the tomato sauce. Season with red pepper flakes and simmer for a few minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add spaghetti to tomato sauce. Mix in parsley and season with salt and pepper. Serve with Parmesan on the side.


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Steamed Mussels with Sausages and Fennel

It&aposs time to mussel up! The quick-cooking shellfish is prime for an elegant but truly no-fuss meal.

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We wanted something Mediterranean-feeling for dinner seafoody, brothy, and Italian: a zuppa di pesce, in fact. LTI has two recipes for that time-honored dish: one from Sicily – the familiar style that’s made with a strongly tomato-flavored broth – and one from Liguria, in the north, with no tomato at all.

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The seafood ingredients for the stew are fairly simple: some boneless fish filets or steaks, a handful of mussels, and a few squid.

I chose the fish for this day’s dinner by what looked freshest in my market. The whole fish above is a branzino – a European sea bass. I had the fishmonger filet it but took home the carcass too. The big filet is flounder.

I started by making the stock, using the chopped-up branzino carcass, celery, onion, carrot, and a pint of mixed seafood broth from my freezer (saved from previous fish cookings). I steamed open the mussels and added their cooking liquid to the broth. My trusty knife man then cut the filet into biggish pieces and the squid into rings chopped a heart of Romaine lettuce, some leek, and a big anchovy filet.

I briefly sauteed the squid in olive oil stirred in the leek, lettuce, a piece of bay leaf, and some thyme and cooked all that gently for 20 minutes. Turned up the heat, added white wine, and stirred to evaporate it. It looked appetizing already.

The pieces of fish and the chopped anchovy went in next. A brief sauté, and I added the stock, stirred to deglaze the pan, and simmered the fish 10 minutes. The mussels went in for another 2 minutes. The final touch was a lacing of garlic-perfumed olive oil.

Then it was just to put some slices of toasted country bread in the bottom of two bowls and pour in the stew.

It was indeed wonderful. It had something quintessentially seaside-of-Italy about it: a subtly blended, hard-to-describe flavor – one I almost never find in the fish stews I’ve had in this country. The flounder, unfortunately, hadn’t been the best choice. Though pleasant, it was too lean and didn’t provide enough of a contrast with the branzino. Something gelatinous, like monkfish or scallops, would have been more interesting.

Still, the dish was lush and rich, and just the smell of it did the Proustian trick of taking us back in memory to sun-washed terraces overlooking a quay full of fisherman’s skiffs and beyond them the blue Mediterranean. Hard to fault a recipe like that, especially in the middle of a bitter-cold New York winter. Another bowl of escapism, please!


Steamed Mussels with Sausages and Fennel

It&aposs time to mussel up! The quick-cooking shellfish is prime for an elegant but truly no-fuss meal.

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J Sheekey steamed shellfish, by Tim Hughes

Steamed shellfish. Photograph: Howard Sooley

Serves 4
live cockles 200g
live mussels 400g
live clams 200g
extra virgin olive oil 30ml
onion 1 small, peeled and finely chopped
garlic 1 clove, peeled and crushed
thyme 1 sprig
white wine 125ml
double cream 100ml
white crabmeat 100g
brown crabmeat 50g
flat-leaf parsley ½ small bunch, chopped
tarragon 4 sprigs, leaves removed, chopped
dill 4 sprigs, chopped
salt and freshly ground black pepper

Wash the cockles, mussels and clams in cold water. Scrub with a brush if necessary and remove the beards from the mussels. If any of the shells are open, pinch them a few times. If they do not close, discard them.

In a large heavy-bottomed saucepan (you may need to do this in 2 batches), add olive oil and gently cook the onion, garlic and thyme until soft. Add the cockles, mussels, clams and white wine. Cover with a lid and cook on a high heat, stirring occasionally until the shells have opened. Discard any that are not open. Add cream, crab and chopped herbs and stir. Bring to the boil. Season. Serve immediately from the pan.



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