Sausage-And-Mussel Spaghetti

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
943
FAT
141%
CHOL
91%
SOD
119%

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Ingredients for 4 servings

Salt and pepper

1 pound spaghetti

2 tablespoons extra virgin olive oil (EVOO)

1 pound bulk Italian hot sausage

2 ribs celery with leafy tops, finely chopped

1 small onion, finely chopped

2 cloves garlic, grated or finely chopped

1/3 palmful fennel seeds

1 bay leaf

2 pints grape or cherry tomatoes

1/3 cup vermouth or white wine

1/2 cup flat leaf parsley

24 mussels, scrubbed and debearded

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