Steamed Whitewater Mussels Recipe
Sweet sausage, fennel, roasted garlic, white wine
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
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Sausage
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove the casing from the sausage and crumble it into the skillet. Cook until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
- 3
Sauté Fennel and Garlic
In the same skillet, add another tablespoon of olive oil. Add the sliced fennel and roast garlic (squeeze the roasted garlic cloves into the skillet). Sauté for 5-6 minutes until the fennel is tender.
Cooking
- 4
Combine Ingredients
Add the cooked sausage back to the skillet with the fennel and garlic. Pour in the dry white wine and stir to combine. Bring to a simmer.
- 5
Add Mussels
Carefully add the cleaned mussels to the skillet. Cover and steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- 6
Season and Serve
Season the mussel mixture with salt and black pepper to taste. Sprinkle with chopped parsley before serving. Serve hot with crusty bread to soak up the broth.
