Steamed Mussels with Sausages and Fennel

Name: Steamed Mussels with Sausages and Fennel
Yield: 8 Servings
Ingredients: 2 pounds sweet or hot Italian 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; 1 16-ounce crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided; Extra-virgin olive oil (for drizzling); Chopped fresh Italian parsley

By Josie Le BalchPhotography by Nigel Cox

December 14, 2008

Recipe notes