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Steamed Mussels with Sausages and Fennel

Steamed Mussels with Sausages and Fennel Recipe

  • 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
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