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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If the mussels have any stringy bits (called the beard) hanging from the shells, grab on to them with a kitchen towel [1] and pull down until they detach [2]. Using a scrub brush, clean the mussels [3].

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  • 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 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 parsley.

  • In a large, deep skillet with a lid, heat the oil, two turns of the pan, over medium-high. Add the sausage; cook, stirring often and breaking up with a spoon, until browned, about 7 minutes. Add the onion, pepper, fennel and remaining garlic. Cover partially and cook, stirring often, until the vegetables soften, 7 to 8 minutes. Stir in the vermouth, then the stock. Reduce the heat to low and let the sauce simmer while the pasta cooks.

  • Salt the boiling water, add the pasta and cook until almost al dente.

  • Meanwhile, add the mussels to the sauce. Cover, increase the heat to high and cook, shaking the pan often, until the mussels open (discard any that don't open), about 3 minutes.

  • Drain the pasta. Toss the pasta with the sauce. Divide among shallow bowls; drizzle with EVOO and top with the breadcrumbs. (Don't forget to put out bowls to collect shells.)

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