Mussels with Fennel and Sausages
(Cozze con Finocchio e Salsicce)
Ingredients:
2 pounds sweet or hot 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
One 16-ounce crusty French baguette, cut into 1/2-inch thick slices, divided
Extra-virgin olive oil (for drizzling)
Chopped fresh Italian parsley
Directions:
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. Serves 8.