Steamer Basket/Pan - For steaming mussels evenly.
Dutch Oven - Useful for sautéing fennel and sausages.
Mandoline Slicer - To cut fennel thinly for presentation and cooking.
Chef's Knife - Versatile tool for chopping vegetables like onions or celery.
Measuring Cups/Spoons - For precise ingredient measurement.
Digital Kitchen Scale - Precise weighing of items such as sausages and fennel.
Food Processor (Optional) - Useful for finely chopping garlic or herbs.
Heavy-bottomed Saucepan/Skillet - For initial frying of sausages.
Silicone Spatula - Ideal for stirring and mixing without scratching surfaces.
Steamer Pot - Larger steaming device suitable for ovens or alternative methods.
2 pounds sweet or hot Italian link sausages, divided
2 large onions, sliced (about 6 cups), divided
2 large fresh fennel bulbs, sliced (about 6 cups), divided
6 garlic cloves, crushed, divided
1 teaspoon dried crushed red pepper, divided
3 cups dry white wine (about one 750-ml bottle), divided
6 pounds mussels, scrubbed, debearded
1 16-ounce crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided
Extra-virgin olive oil (for drizzling)
Chopped fresh Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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