Mussels With Cacciatorini, Tomato, And Fennel

Ingredients

• 5 pounds wild mussels
• 2 tablespoons grapeseed oil
• 2 cups 1⁄4-inch slivers cacciatorini (or other small Italian dry sausage; about 1⁄2 pound)
• 2 garlic cloves, thinly sliced
• 1 tablespoon fennel pollen (or substitute fennel seed)
• 1 teaspoon red pepper flakes
• One 28-ounce can pureed San Marzano tomatoes
• 1 cup dry white wine1⁄2 cup finely chopped fresh Italian (flat-leaf) parsley

Method

1. Place the mussels in a large bowl or pot of cold salted water for 1 to 2 hours. Drain the water, pull the beards off the mussels, and rinse the mussels thoroughly under cold running water while rubbing or brushing their shells.  
2. Place the grapeseed oil in a large 5-quart saucepan over medium heat. Add the cacciatorini, garlic, fennel pollen, and red pepper flakes. Stir well and cook for 2 to 3 minutes. Add the mussels and cook, stirring occasionally, for 2 to 3 minutes. Add the tomatoes and white wine, cover the pan, and cook until all the mussels have opened, 5 to 6 minutes more. Transfer the mussels and some of their juices from the pan to a large platter, garnish with the parsley, and serve.

Storage: The liquid left in the bottom of the pot can be strained and stored in a covered glass container in the refrigerator for up to 2 weeks. It can be used for a variety of seafood stews and pasta dishes.