Black Mussels in White Wine Cream Sauce

Ingredients: 

1 Lb. Black Mussels

1 Large Shallot

1 small head of fennel

.5 Lb. Andouille Sausage

3 Cloves Garlic

2 tablespoons Robust EVOO

1 C White Wine (Chardonnay)

1/2 C Heavy Cream

2 tablsp. Butter

Flat Leaf Parsley

salt and pepper

Directions: 

Take the mussels and place them in a large bowl of cold water, you will want to remove any visible impurities. Give each mussel a good scrub under cool running water. 

In a skillet add the sausage and cook through, about 10 minutes. Slice the sausage into 1/4 inch slices. 

In a large 8 quart pot heat 2 tablespoons of robust olive oil. Mince the garlic, shallot, fennel and a pinch of salt to make the onions sweat. Cook until the onions are translucent, about 5 minutes. Add the White Wine and stir. Next add the butter and the cream and stir until combined. Add the sliced sausage and the Mussels and put a lid on the pot. Cook for about 10-15 minutes or until all the mussels have opened up. Serve in a large platter and sprinkle place pepper and chopped flat leaf parsley over the top. 

Serve with baguette for dipping