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Bon Appétit

Steamed Mussels with Sausages and Fennel

By Josie Le Balch

4.2

(11)

Image may contain Food Meal and Dish
Steamed Mussels with Sausages and FennelNigel Cox

Most recipes for steamed mussels call for crusty bread on the side. Here, slices of bread are baked right on top of the mussels. To be sure everyone can enjoy the delicious juices in the bottom of the pans, serve this entrée straight from the cast-iron skillets (use trivets to protect the table).

What to drink:

A soft, medium-bodied red wine is the perfect match for this rich, hearty entrée. We like the Ca’ Bianca 2005 "Antè" Barbera d’Asti ($17) from Italy's Piedmont region. The wine's juicy sour-cherry flavors and slight earthiness pair beautifully with the sausages and mussels.

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