Sautéed Mussels and Fennel Sausage in Tomato Broth

August 2, 2012 by Kenmore

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


preparation time
0 mins

cook time




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


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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