| | Directions |
- Heat oil in large heavy pot over medium heat.
- Add onion; saute 2 minutes.
- Add tomatoes; saute 4 minutes.
- Increase heat to high; add wine. Boil until reduced by half, about 2 minutes.
- Add clam juice; simmer 3 minutes.
- Add clams; cover and cook 3 minutes.
- Mix in fennel, bell pepper, and zucchini.
- Add mussels, sausage, and olives.
- Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open).
- Sprinkle with parsley and serve with crusty bread.
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Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons extra-virgin olive oil |
| - | | 1/2 small red onion - thinly sliced |
| - | | 3 large ripe tomatoes - peeled, seeded, and chopped |
| - | | 1 cup dry white wine |
| - | | 1 1/2 cups bottled clam juice |
| - | | 1 pound small clams - scrubbed |
| - | | 1 1/2 cups matchstick-size strips fennel (about 1 bulb) |
| - | | 1 cup matchstick-size strips red bell pepper (about 1/2 large pepper) |
| - | | 1/2 cup matchstick-size strips zucchini (1 small zucchini) |
| - | | 1 pound mussels - scrubbed and debearded |
| - | | 1 pound Premio Tomato, Garlic, and Rosemary Italian Sausage, grilled and cut into 1/2- to 1-inch pieces. |
| - | | 1/2 cup Kalamata olives, pitted and halved |
| - | | 2 tablespoons chopped fresh Italian parsley |
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