Fennel Broth:
1 fennel bulb, cut in half
3 Tbsp. olive oil
1/8 cup minced garlic
1/8 cup minced shallot
1 sweet yellow onion
1 qt. chicken stock or clam juice (seafood option)
1 ½ cups white wine
1-2 fresh oranges, juiced
1 Tbsp. crushed red pepper
1 Tbsp. honey
3 bay leaves
1 Tbsp. fresh thyme
½ Tbsp. fresh basil
½ Tbsp. fresh oregano
1 sprig rosemary
Salt and pepper to taste

Preheat oven to 350 degrees. Take half of the olive oil and place in a mixing bowl with salt and pepper. Rub the inside of the fennel bulb in the oil mix. Discard excess oil on the fennel to prevent flare-ups. Over an open flame, char the seasoned side of the fennel. Place charred side downward in a rectangular casserole dish. Submerge the fennel with the chicken stock. Cover and bake in the center of the oven for 30 minutes. While this is baking, start the broth. Heat a saucepan over medium to medium-high heat. Put other half of olive oil in the pan. When hot, add garlic, shallot, and onion. Stir frequently with a rubber spatula. When the garlic starts to get lightly toasted, add the white wine. Cook until half of wine reduces. Add orange juice. Turn heat down to medium-low. Add thyme, oregano, basil, rosemary and bay leaf. Strain broth.

½ cup smoked sausage
½ tomatoes, medium diced
½ cup white wine
1 Tbsp. garlic, minced
1 cup fennel broth
4 oz. oil
Salt and pepper to taste

Heat sauté pan over medium heat. Add 2 oz. oil to the pan, followed by mussels. Saute on medium-high heat for 2 minutes. Add sausage and tomatoes and sauté for 1 minute. Deglaze with ½ cup white wine. Deduce liquid by half. Add 1 Tbsp. minced garlic and 1 cup fennel broth. Saute on medium-low heat until all mussels have opened.