■If the mussels have any
stringy bits (called the
beard) hanging from the
shells, grab onto them with
a kitchen towel and pull
down until they detach.
Using a scrub brush, clean
the mussels.
■Bring a large pot of water
to a boil for the pasta.
■In a small skillet, melt the
butter over medium-high.
Add 1 clove of the garlic;
swirl until aromatic, about
a minute. Add the
breadcrumbs and stir often
until deep golden brown,
about 6 minutes. Transfer
to a plate; let cool. Add the
p a r sle y.
■In a large, deep skillet with
a lid, heat the olive oil over
medium-high. Add the
sausage; cook, stirring often
and breaking up the meat
with a spoon, until browned,
about 7 minutes. Add the
onion, pepper, fennel, andLinguine with
Mussels, Sausage,
Fennel & Garlic
Breadcrumbs
SERVES 4
11/2 lb. mussels (about 32)
2 tbsp. butter
5 cloves garlic, chopped
1 cup homemade dried
breadcrumbs or panko
3 tbsp. fresh flat-leaf
parsley, finely
chopped
2 tbsp. olive oil
12 oz. bulk hot Italian
sausage
1 onion, finely chopped
1 red field, frying, or
bell pepper, finely
chopped
1/2 bulb fennel, finely
chopped
1/2 cup dry vermouth
1/2 cup chicken stock or
seafood stock
1 lb. linguine
EVOO, for drizzling
remaining garlic. Cover
partially and cook, stirring
often, until the vegetables
soften, 7 to 8 minutes. Stir
in the vermouth then the
stock. Reduce heat to low
and let the sauce simmer
while the pasta cooks.
■Salt the boiling water and
add the pasta. Cook until
1 minute shy of the package
directions.
■Meanwhile, add the
mussels to the sauce. Cover,
increase heat to high, and
cook, shaking the pan often,
until the mussels open,
about 3 minutes. (Discard
any mussels that don’t
open.)
■Drain the pasta. Add
the pasta to the sauce;
toss to combine. Serve in
shallow bowls; drizzle with
EVOO and top with the
breadcrumbs. (Don’t forget
to put out bowls to collect
the shells.)