Prep
6 min
Total
12 min
INGREDIENTS
- 1 lb mussels cleaned
- 1/2 bunch rapini chopped
- 1 fennel sausage broken down into nubs
- 2 cloves garlic sliced
- 1 shallot sliced
- 1 cup white wine
- 3 nubs butter
- to taste Salt and pepper
- 1 tablespoon chives chopped
METHOD
- In a high heat, stock pot add butter, garlic shallots, Rapini and sausage. Top with mussels herbs and white wine. Cover and let simmer/steam for 4 minutes.
- Remove from heat and serve with a really good buttered bread.