Photo: Luca Trovato; Styling: Lynda Hirst
Prep Time
15 Mins
Cook Time
16 Mins
Bake Time
50 Mins
Total Time
1 Hour 21 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Preheat oven to 400°. Arrange bread pieces in a single layer on 2 baking sheets; bake about 10 minutes or until bread is toasted but not browned. Transfer to an extra-large bowl.

Step 2

Meanwhile, cook sausage in a skillet over medium-high heat, stirring constantly, 10 minutes or until sausage crumbles and is no longer pink. Add sausage to bowl with toasted bread pieces using a slotted spoon. Reserve drippings in skillet.

Step 3

Cook shallots and next 2 ingredients in hot drippings over medium-high heat, stirring constantly, 6 to 8 minutes or until tender. Stir in mussels and next 4 ingredients. Spoon mixture into sausage mixture, tossing until all ingredients are well blended. Add broth and eggs, stirring until well blended. Transfer mixture to a lightly greased 3-quart baking dish; top evenly with butter pieces. Cover with aluminum foil.

Step 4

Bake 30 minutes; uncover and bake 10 more minutes or until golden brown.

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