Michael’s Mussels with Fennel, Leeks, Broccoli Rabe, and Turkey Sausage

A visit to sanobymichaelscipione.com gives perusers an immediate taste of the culinary philosophy of overseer Michael Scipione, who declares “Some live to eat … I love to cook.” With more than three decades of distinguished endeavors behind him, he looks forward to tempting more tummies to make great decisions through his Mussels with Fennel, Leeks, Broccoli Rabe, and Turkey Sausage submission.

The East Passyunk Crossing inhabitant, whose work has won praise through, among others, the Atlantic City Food and Wine Festival and The Food Network, stated “This recipe is the best of all worlds” for its Italian identity, healthy qualities, and presence of seafood and sausage. With regards to the aquatic elements, he noted that mastering his steps will keep preparers from ever having to leave their homes when desiring “a fabulous dish with mussels.” Here’s to opening our minds to opening their shells. ■


4 links of low-sodium turkey sausage

1 thinly-sliced leek (whites)

1 finely-diced fennel bulb

1 head of cleaned and finely-diced broccoli rabe

1 pinch each of salt and pepper

1/2 teaspoon of crushed red pepper

The juice and zest of one lemon

1 cup of white wine

4 cups of shellfish stock (clam juice)

2 pounds of fresh mussels


Add two tablespoons of olive oil to a hot pot. Remove the casing from two of the links, and place them in the pot, chopping them as they cook and turn brown for about three minutes.

Add the leeks, fennel, rabe, salt, pepper, and red pepper, and sauté on medium/high heat for about four minutes. Add the zest and the wine, and reduce until the alcohol smell dissipates. Add four ladles of warmed shellfish stock, cover, and bring to a boil. Integrate the mussels, and cover until they are fully opened. Squeeze the lemon juice on top of the creation.