Ingredients for Steamed Mussels with Sausages and Fennel

• 900g sweet or hot Italian link sausages, divided

• 2 large onions, sliced (about 900g ), divided

• 2 large fresh fennel bulbs, sliced (about 900g ), divided

• 6 garlic cloves, crushed, divided

• 1 teaspoon dried crushed red pepper, divided

• 725ml dry white wine (about one 750-ml bottle), divided

• 2.7kg mussels, scrubbed, debearded

• 30g crusty French or sourdough baguette, cut into 1/2-inch-thick slices, divided

• Extra-virgin olive oil (for drizzling)

• Chopped fresh Italian parsley

Preheat oven to 232°C. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 240ml white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 120ml wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open).

Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.

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