Dinner Tonight

Dinner Tonight: Mussels with Fennel and Sausage + Radish Salad

By • March 18, 2014 • 6 Comments

Mussels, like crème brûlée and mole sauce, are one of those dishes we're always glad to see in restaurants but don't often have into our own kitchens for dinner. Mole gets it -- mole, at least, needs you to have the spice rack of Oaxacan royalty. Crème brûlée rolls its eyes at insistence that it's finicky, but concedes that not everyone can budget the kitchen space to a blowtorch.

But mussels are at a loss. They open up with nothing more than a little steam, quickly catching onto other flavors and, afterward, lending their shells to scooping up the leftover broth. They're un-fussy, and doubly so with sausage; elegant, and doubly so with fennel fronds and Pernod. Radishes -- the feisty cousin of the root vegetable clan -- join the party in a dressing that's equal parts toasty and tangy.

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Mussels with Fennel, Italian Sausage & Pernod by Aliwaks

 

Radish Salad with Curry-Orange Dressing by fiveandspice 

The Grocery List

Serves 4

2 pounds freshest wild mussels
1 link Italian sausage with fennel
2 large bulbs fennel sliced thin, fronds reserved
1 large shallot, sliced thin
1/2 cup Pernod
1 tablespoon fennel pollen, divided
1/2 cup half & half
1 pinch saffron, in 2 tablespoons warm water
cup orange juice
1/2 teaspoon curry powder
2 cups radishes, washed and roughly chopped
1 cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves

We assume you have garlic, red pepper flakes, olive oil, and salt. If not, add those to your grocery list!

The Plan

1. Rinse and debeard mussels, discarding any that will not close. Refrigerate them in a bowl of ice and/or cold water.

2. Bring the orange juice to a boil in a small saucepan and cook it until it is reduced to about 1/4 cup (about 20 to 25 minutes). Remove from heat. Whisk olive oil and curry powder into the orange juice and add salt to taste. This will be the dressing for the radishes, but set it aside for now.

3. Meanwhile, remove the sausage casing. In a pot big enough to hold the mussels, brown sausage in 1 tablespoon olive oil. Set sausage aside, leaving the fat in the pot.

4. Add another tablespoon of olive oil to the pot, then add the fennel and shallots and sauté over medium heat until the fennel softens and begins to caramelize. Remove the fennel and shallots and set aside with the sausage.

5. Add one more tablespoon olive oil to the pot, along with the garlic, red pepper flakes, and saffron. Sauté 2 to 3 minues. Add Pernod and bring to a boil. Add rinsed mussels, cover pot, and cook for 5 to 10 minutes, shaking occasionally, until the mussels open.

6. Add half & half, sausage, fennel, and half of the fennel pollen. Cook an additional 3 minutes, shaking the pot a few more times.

7. Toss the chopped radishes with the dressing and divide them between 4 plates, topped with feta cheese and chopped mint. Divide the mussels into four bowls and sprinkle with the remaining fennel pollen, a handful of fennel fronds, and crusty bread that's been toasted and rubbed with garlic. Serve immediately.

Photos by James Ransom

Jump to Comments (6)

Tags: mussels, radish, fennel, salad, seafood, dinner tonight, easy meals, everyday cooking

Comments (6)

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4 months ago Gisela McConnell

hmmmmmmmmmmmm ussels with Fennel and Sausage - Definitely saving this recipe for later.I love Asian(Thailand) Clams. recipes at http://www.craigmarine...

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5 months ago Irene

Is the orange juice mixture the dressing for radish salad or does it go with the muscles? It's unclear to me in this recipe where some of the ingredients ultimately get mixed in.

Food_critic_kiiiid

5 months ago Rémy Robert

Thank you for pointing this out, and sorry for the ambiguity! Yes, the orange juice and curry mixture is for the radishes. I just added clarification into the instructions.

Nikki

5 months ago Miss Rumphius

"A dinner as un-fussy as it is elegant." Hmm...in my Maine kitchen, fennel pollen and saffron push it into the fussy column. That being said I think it looks delish and I will try it anyway but omit those two ingredients.

Nikki

5 months ago Miss Rumphius

When I was at a friends house the other day, I mentioned to a friend that i wanted to make this but I was lacking two of the ingredients. She promptly produced both the saffron and the fennel pollen and gave some to me to take home. Can't wait to try it :)