Steamed Mussels with Sausages and Fennel

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This aromatic dish of steamed mussels with sausages and fennel is a sophisticated take on a coastal classic. Combining the briny sweetness of fresh mussels with the savoury depth of Italian-style sausages, it creates a rich, protein-packed broth infused with aniseed-scented fennel and dry white wine. It is a visually impressive meal that remains wonderfully simple to prepare, making it ideal for a weekend dinner party or a more indulgent family supper.

As a high-protein main course, this recipe is as nourishing as it is comforting. The addition of crusty sourdough or French baguette slices, toasted directly on top of the mussels in the oven, ensures every drop of the garlic and chilli-flecked sauce is captured. Serve these pans straight to the table with a simple green salad for a complete and flavourful Mediterranean-inspired feast.

Ingredients for Steamed Mussels with Sausages and Fennel

900g sweet or hot Italian link sausages, divided
2 large onions, sliced (about 900g ), divided
2 large fresh fennel bulbs, sliced (about 900g ), divided
6 garlic cloves, crushed, divided
1 teaspoon dried crushed red pepper, divided
725ml dry white wine (about one 750-ml bottle), divided
2.7kg mussels, scrubbed, debearded
30g crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided
Extra-virgin olive oil (for drizzling)
بقدونس إيطالي طازج مفروم

How to make Steamed Mussels with Sausages and Fennel

Preheat oven to 232°C. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 240ml white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 120ml wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open).

Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.