Swine & Sea — Steamed Mussels with Braised Fennel and Smoky Tomato and Garlic Broth — French Creole Recipe

Steamed Mussels with Braised Fennel and Smoky Tomato and Garlic Broth

Steaming mussels in a garlic wine broth is a classic French technique that helps draw even some of the pickiest shellfish eaters out there.  This recipe takes that classic technique and adds the smokiest of Swine & Sea’s andouille to fresh tomatoes to create a smokey broth that compliments the braised fennel.  Be sure to serve with a cut up crusty baguette.  It’s truly the only way to soak up the broth at the bottom of the pan. 

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Andouille Sausage
Andouille Sausage

Recipe

  • 1 Tbsp.

    olive oil

  • ½ lb.

    andouille sausage , diced

  • 1

    medium yellow onion , finely diced

  • 6

    garlic cloves , minced

  • 3 Tbsp.

    Italian flat leaf parsley , minced

  • 2 cups

    large heirloom tomatoes , diced

  • 1 bulb

    braised fennel

  • ¼. tsp.

    fresh thyme

  • ¼. tsp.

    crushed red pepper

  • 4 lbs.

    mussels , scrubbed and debearded

  • ⅛ tsp.

    freshly ground black pepper
    Step 1

  • In a large pot, heat the olive oil over medium heat.

    • Step 2

  • Add the andouille sausage and sauté until it starts to become crisp. Remove from the pan and set aside on a paper towel lined plate.

    • Step 3

  • Add the onions and garlic. Cook until the onion become translucent, about 5 minutes.

    • Step 4

  • Stir in the parsley, tomatoes, thyme and crushed red pepper. Reduce the heat and allow to simmer for 10 minutes.

    • Step 5

  • Add the andouille back into the pot along with the braised fennel and allow to simmer for another 15 minutes.

    • Step 6

  • Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels to your serving platter. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

    • Step 7

  • Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with a baguette torn into pieces.