Mussels With Fennel, Italian Sausage & Pernod

Name: Mussels With Fennel, Italian Sausage & Pernod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds freshest wild mussels; 1 link Italian sausage with fennel; 2 large bulbs fennel sliced thin, fronds reserved; 1 large shallot, sliced thin; 3 cloves garlic, sliced thin; 1/2 cup Pernod; 1 tablespoon fennel pollen, divided; 1 teaspoon red pepper flakes; 1/2 cup half and half; 3 tablespoons olive oil; 1 pinch saffron, in 2 tablespoons warm water

Servings: persons

2 pounds freshest wild mussels
1 link Italian sausage with fennel
2 large bulbs fennel sliced thin, fronds reserved
1 large shallot, sliced thin
3 cloves garlic, sliced thin
1/2 cup Pernod
1 tablespoon fennel pollen, divided
1 teaspoon red pepper flakes
1/2 cup half and half
3 tablespoons olive oil
1 pinch saffron, in 2 tablespoons warm water

1
Rinse and debeard mussels, discarding any that will not close. Refrigerate them in a bowl with ice and/or cold water.
2
Remove the sausage casing. In a lidded pot big enough to hold the mussels, brown sausage in 1 tablespoon olive oil.
3
Remove sausage to a plate, leaving the fat in the pan. Add another tablespoon olive oil.
4
Add fennel and shallots and saute over medium heat until the fennel softens and begins to caramelize.
5
Remove the fennel and shallots and set aside (with sausage).
6
Add the remaining olive oil to the pot with the garlic, red pepper flakes and saffron. Saute 2 to 3 minutes.
7
Add Pernod and bring to a boil.
8
Add rinsed mussels, cover pot, and cook for 5 to 10 minutes, shaking occasionally, until the mussels open.
9
Add the half and half, sausage, fennel, and half of the fennel pollen. Cook an additional 3 minutes, shaking the pot a few more times.
10
To serve, sprinkle the mussels with the remaining fennel pollen and a handful of fennel fronds. An additional drizzle of olive is nice, too.
11
Serve with crusty bread, lightly toasted and rubbed with garlic.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds freshest wild mussels, 1 link Italian sausage with fennel, 2 large bulbs fennel sliced thin, fronds reserved, 1 large shallot, sliced thin, and more.

Yes, Mussels With Fennel, Italian Sausage & Pernod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!