2 tbsp extra virgin olive oil
1 fennel bulb, julienne
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, thinly sliced
2 tomatoes, seeded and chopped
1/2 lb Andouille sausage, chopped into bite size pieces
2 lbs mussels, scrubbed and debearded
1 cup fish stock
2 tbsp butter
2 tbsp fresh basil, roughly chopped
Heat the olive oil over medium high heat in a large sauté pan. Sauté the fennel, bell peppers and garlic for 1-2 minutes. Add the tomato and the sausage and continue to sauté 2-3 minutes more. Add the mussels and the stock, and cook 4-5 minutes, or until the mussels begin to open. (Discard any mussels that fail to open) Mix in the butter and cook 1-2 minutes longer to reduce the broth.
Garnish with basil and serve hot with lots of good crusty bread to soak up la juice.