SteamedMussels 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 cupdried 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, shallowbowls. Pass a basket or platter of warm fettunta.

Fettunta

Makes 8pieces

8 slicesrustic Italian bread

2 to 3cloves fresh garlic

Sea salt orkosher salt for sprinkling

Extra-virginolive oil for drizzling

Prepare ahot fire in a charcoal grill. Add some wood chips or fruit-wood pieces to thecoals to give some smoke. On the grill rack, grill the bread on each side untiltoasty. Rub each slice of the toasted bread with a garlic clove. (It can be funfor guests to do this.) Sprinkle lightly with salt and drizzle liberally withoil. Serve while still warm!

Recipe Adapted from Kathy Casey's Northwest Table, Chronicle Books, San Francisco. Copyright2006 by Kathy Casey.