- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- Fine sea salt and freshly ground white pepper
- 2 links spicy Italian sausage, casings removed and roughly chopped
- 1 cup dry white wine
- 1 rosemary sprig
- 3 pounds small mussels, scrubbed and beards removed
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons fresh bread crumbs, toasted
- Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
- Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
- Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.