Steamed Mussels with Porcini, Italian Sausage and Fettunta
Makes 4 to 6 servings
1 can (14 1/2 ounces) peeled Italian plum tomatoes
1/4 cup olive oil
8 ounces Italian sausage, bulk or removed from casings
2 teaspoons minced fresh garlic
1 cup sliced wild mushrooms such as porcini (or use 1/4 cup dried soaked in the wine)
3 pounds mussels, scrubbed and de-bearded
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon red pepper flakes, or to taste
1 cup dry white wine
1/4 teaspoon freshly ground black pepper
Fettunta (recipe follows)
In a blender or food processor, puree the tomatoes with their juice until coarsely pureed. Set aside.
In a very large skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Saute the sausage, stirring and breaking it up, until browned and three-quarters cooked, about 3 to 4 minutes. Add the garlic, mussels, parsley, and pepper flakes and saute for about 30 seconds more. Add the wine, reserved tomatoes, and pepper. Cover and cook until the mussels have opened, about 3 to 6 minutes. Discard any mussels that do not open.
Serve the mussels in large, shallow bowls. Pass a basket or platter of warm fettunta.
Fettunta
Makes 8 pieces
8 slices rustic Italian bread
2 to 3 cloves fresh garlic
Sea salt or kosher salt for sprinkling
Extra-virgin olive oil for drizzling
Prepare a hot fire in a charcoal grill. Add some wood chips or fruit-wood pieces to the coals to give some smoke. On the grill rack, grill the bread on each side until toasty. Rub each slice of the toasted bread with a garlic clove. (It can be fun for guests to do this.) Sprinkle lightly with salt and drizzle liberally with oil. Serve while still warm!