Created: May 31, 2020 11:32 AM
from fin – your fishmonger
? 2 pounds mussels ? 6 TBL unsalted butter ? 3 medium cloves garlic, finely chopped ? 1 large white onion sliced thin ? 1 large fennel bulb sliced thin ? 2 medium tomatoes, chopped into eighths ? Linguica sausage (or any smoked sausage for fat and smoky flavor – kielbasa works great, too) ? 1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine ? 3/4 cup chopped fresh flat-leaf parsley ? Good-quality crusty bread, sliced or torn into pieces, for serving
? Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
? In a large pot with a lid, melt butter over medium heat. Add the garlic and onions and saute until fragrant, soft and just starting to lightly brown. Add the fennel. Cover and saute for 5 minutes more, stirring often. Add the linguica (or other sausage). Stir and saute for another minute. If you feel like adding chopped kale, spinach or collards, now’s the time.
? Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pot. After 2 minutes, remove the lid and toss the mussels well with a large spoon.
? Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.
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