Jul 13 2026
Restaurants›Goose120›Pei Mussels Recipe

Pei Mussels Recipe

Inspired by Goose120
Time30m
Serves4

spicy Italian sausage, fennel, white wine, tomato, garlic butter, baguette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation

  1. 1

    Clean the Mussels

    Rinse the PEI mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

  2. 2

    Prepare the Sausage

    Remove the casing from the spicy Italian sausage and crumble it into small pieces.

  3. 3

    Chop Vegetables

    Finely chop the fennel bulb and mince the garlic cloves.

  4. 4

    Cut the Baguette

    Slice the baguette into 1-inch thick pieces for serving.

Cooking

  1. 5

    Cook the Sausage

    In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.

  2. 6

    Sauté Fennel and Garlic

    In the same pot, add the remaining 2 tablespoons of butter. Add the chopped fennel and sauté for about 5 minutes until softened. Then, add the minced garlic and sauté for an additional minute until fragrant.

  3. 7

    Add Wine and Tomatoes

    Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes and cooked sausage. Allow the mixture to simmer for another 5 minutes.

  4. 8

    Add Mussels

    Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes until the mussels have opened. Discard any mussels that do not open.

  5. 9

    Serve

    Serve the mussels hot with the broth and pieces of baguette on the side for dipping.

More from Goose120