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Italian Sausage, small potatoes and fresh Mussels Casserole in white wine and clam juice
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Italian Sausage, small potatoes and fresh Mussels Casserole in white wine and clam juice
Prepared with fennel, garlic, onion and fresh parsley, sautéed in clam juice and white wine, this dish is filled with flavors and is complete to share as appetizer and a nice glass of white wine. This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.
Italian Sausage, small potatoes and fresh Mussels Casserole in white wine and clam juice
| Prep time: 10 minutes |
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| Cooking time: About 30 minutes |
| Servings or yield: 4 |
| Difficulty level: Easy |
| 300g Italian sausage, case removed, chopped |
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| 1 pound mussels, scrubbed |
| 500g small potatoes |
| 3 tablespoons olive oil, plus more for drizzling |
| 1 medium fennel bulb, thinly sliced, chopped |
| 1/2 onion, sliced |
| 1 cup fresh parsley, chopped |
| 1 cup dry white wine |
| 1 cup clam juice |
| 2 garlic cloves |
| 1 chili pepper |
| salt and pepper to taste |
| Lemon wedges (for serving) |
Preparation
Heat 3 Tbsp. oil in a large saucepan over medium with fennel, onion, garlic, chili pepper and sausage, stirring often, until fennel is softened and shallots are translucent, 5–8 minutes.
Add wine, clam juice and potatoes, cover saucepan, and cook, until potatoes are tender, 12–18 minutes.
Add mussels, cover and cook another 5 minutes.
Add fresh parsley.
Ladle mixture into bowls along with any liquid in the bottom of the pot, top with fennel fronds, serve with lemon wedges.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Heat 3 Tbsp. oil in a large saucepan over medium with fennel, onion, and sausage, stirring often, until fennel is softened and onions are translucent, 5–8 minutes.
2 - Add wine, clam juice and potatoes, cover saucepan, and cook, until potatoes are tender, 12–18 minutes.
3 - Add mussels, cover and cook another 5 minutes.
4 - Add fresh parsley.
5 - Ladle mixture into bowls along with any liquid in the bottom of the pot, top with fennel fronds, serve with lemon wedges.
