Sautéed Mussels and Fennel Sausage in Tomato Broth

This is a hearty, rustic dish cooked in a satisfying broth that incorporates some traditional italian flavors.

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preparation Time
0 mins

cook Time
0 mins


360 per serving


  • 1 loaf country bread, cut into half-inch thick slices
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled, cut in half lengthwise
  • 2 tablespoons unsalted butter
  • 2 small onions, finely chopped
  • 1/2 pounds fennel sausage, removed from casing and crumbled
  • 3 cloves garlic, minced
  • 167/502 cup white wine
  • 4 cup canned tomatoes, preferably Muir Glen brand
  • 1/4 cup tomato paste
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoons sugar
  • 10 basil leaves, chopped
  • 2 teaspoons oregano, chopped
  • 2 pounds mussels, cleaned
  • 1/2 cup dry white wine
  • baby basil leaves, for garnish


Step 1

Preheat oven to 375°F.

Step 2

Place the bread slices on a sheet pan and brush one side of bread slices with olive oil. Toast bread (oil side up) for 10-15 minutes, until golden and lightly crisp but not too hard. Remove from oven and very lightly rub the garlic clove against each piece of toast. Set aside.

Step 3

Heat butter in the sauté pan over medium heat. Add onions and sausage and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute. Add white wine and let reduce to a syrup, about 3 minutes. Add tomatoes and cook to heat through, about 3 minutes. Add tomato paste, salt and sugar. Mix well. Right before ready to serve, add the chopped basil and oregano. Keep warm.

Step 4

Pour white wine in a sauté pan and add the mussels. Turn the heat to high and bring to a boil and cover pan. Cook until the mussels have opened, stirring frequently to ensure they are evenly cooked, about 3 minutes. Pour the cooking liquid through a fine strainer into the tomato sauce. Discard any mussels that have not opened. Add the tomato sauce to the mussel sauté pan. Stir gently to combine. Re-heat if not already warm.

Step 5

Place 2 croutons in a bowl. Spoon some mussels on top of the bread and garnish with basil leaves. Serve immediately.

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