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.
preparation
preparation time
0 mins
cook time
0
servings
10
calories
360
ingredients
1 loaf country bread cut into half-inch thick slices
0.25 cup extra virgin olive oil
2 cloves garlic peeled, cut in half lengthwise
2 tablespoons unsalted butter
2 small onions finely chopped
0.5 pounds fennel sausage removed from casing and crumbled
3 cloves garlic minced
0.33 cup white wine
4 cup canned tomatoes preferably Muir Glen brand
0.25 cup tomato paste
2.5 teaspoons kosher salt
1 teaspoons sugar
10 basil leaves chopped
2 teaspoons oregano chopped
2 pounds mussels cleaned
0.5 cup dry white wine
directions
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.
Kenmore
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