18: Steamed Mussels / Herbed-Champagne Broth with Smoked Sausage & Fennel / Squid Ink Linguine

You might recognize this recipe as similar to the mussels dinner last night, but the flavor profiles of the broth are completely different. Tonight’s broth was champagne-based, which makes for a lighter sauce. I substitute smoked sausage and mushrooms for the tomatoes and saffron, creating a less acidic and more savory sauce. Additionally, the bread is replaced with fresh squid ink linguine I bought from a local farmer through my Arganica Farm Club membership. Squid ink gives the pasta a subtle sea flavor. I think you’ll like both styles, and, really, it’s just a matter of preference. You could always make both, even on the same night, and let me know which style you like better.

Ingredients and Directions:

-1/3 cup diced onion

-3 minced cloves of garlic

-1 cup champagne

-1 cup seafood/fish stock

-half of a medium fennel bulb, thinly sliced

-mussels, scrubbed and de-bearded (important - google it!)

-1 smoked sausage, diced

-3/4 cup sliced mushrooms

-1 big handful of pasta

-olive oil

-parsley and basil, chopped

You'll want to de-beard your mussels before you do anything else, if necessary.

You’re going to need a pan deep enough to hold two cups of liquid, plus veggies. Heat two tablespoons of olive oil in a pan. Sauté the onions on medium heat until soft, just a few minutes. Add the garlic and cook for about a minute or so. It should start smelling really good now. Now add the fennel, and cook for about five minutes, stirring frequently. Start pasta water while fennel cooks (You may need to start the water sooner if you’re cooking dry pasta). Add the mushrooms and sausage, and cook for two minutes more. Turn the heat to high, add the champagne, fish stock, and herbs. Bring to a boil, and then bring heat to low to simmer for 10 minutes.

Turn the heat back to high on the sauce, and add the mussels. Cover the pan, bring the heat down to medium, and cook for about five minutes. Drop fresh pasta in water for two minutes, drain. Throw away any mussels that haven’t opened.

Serve in a bowl with the broth and all and enjoy!