A delightful seafood dish featuring mussels cooked with spicy sausage, tomatoes, and a creamy wine sauce.
Cook the sausage in a large sauté pan over medium-high heat until browned, about 4 minutes.
Ensure the sausage is evenly browned for maximum flavor.
Remove the sausage with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of fat in the pan.
Retaining a small amount of fat in the pan adds flavor to the dish.
Add the butter to the pan. Once melted, add the onion, shallot, fennel seeds, and black pepper. Cook until the vegetables are tender.
Stir frequently to prevent the vegetables from burning.
Add the garlic and tomatoes to the pan. Cook for 2 minutes, stirring occasionally.
Crush the tomatoes slightly with the back of a spoon to release their juices.
Add the mussels, wine, cream, and parsley to the pan. Bring to a boil, then cover and cook until the mussel shells open, about 6-8 minutes.
Discard any mussels that do not open during cooking.
Remove the mussels to serving bowls. Boil the remaining liquid in the pan for 3 minutes, then add the sausage and cream. Boil for 1 minute.
Boiling the sauce concentrates its flavors.
Pour the sauce over the mussels and serve immediately with crusty bread.
Serve with a side of crusty bread to soak up the delicious sauce.
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