12
Jul
12

[Video Post] Mussels in Chinese Sausage and Fennel Broth

Summer at it’s best. Well one of it’s best.

I’ve been working on getting my YouTube channel [ brbeatingdotcom ]up and running lately.  It’s been a lot of fun getting to learn how to film, edit, and other things.

Here is my most recent posting on my channel.  It’s a delicious and quick mussel dish that I may have based off of a mussel dish that is served at a work establishment that I may or may not work at. May.

If you don’t have or can’t find the Chinese Sausage, you can substitute chorizo.

Serve with crusty toasty bread and you have a great lunch, dinner, or app to share.  Here is the video:

Enjoy!

~stuff

1 tbs vegetable oil

1 c Chinese Sausage, sliced

1 medium shallots, sliced

1 c fennel, sliced

1 28 oz. can whole peeled tomato, crushed by hand (see video)

1/4 c rice wine

2 tbs chicken stock or water

1.5 to 2 lb mussels, cleaned

Salt and Pepper to taste

~steps

begin oil and place sausage in a cold dutch/oven pot and start on medium high to render the fat

add fennel and shallots and stir until shallots begin to caramelize

pour rest of ingredients, except mussels, into the dutch oven/pot and let simmer for a few minutes

place mussels in dutch oven/pot and stir

cover pot and cook the mussels until all are open (about ten minutes)

-serves 4-

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