Octoberfest Mussels from LA Culinary Institute


1 and 1/2 Pound of fresh Mussels (cleaned)
1/2 cup of fresh fennel diced
1 tablespoon of fresh garlic minced
1 cup fresh German sausage diced
1/2 cups seeded and chopped roma tomatoes
2 tablespoon of butter
3/4 cup of white wine or October fest beer
1/2 loaf of French bread
2 tablespoon of shredded Parmesan cheese
2 tablespoons of vegetable oil


  • Heat a medium skillet (medium heat )with vegetable oil
  • Add diced fennel, garlic and sausage(saute till tender ) season with salt and pepper optional
  • Add white wine or October fest beer
  • Add Mussels and cover (cook till mussels open)
  • Add butter
  • Remove from  heat  and let stand for 2 minutes
  • Plate and top with chopped tomatoes and shredded parmesan
  • Serve with French bread