Nduja and Roasted Fennel Mussels with Garlic Ciabatta

Ingredients

• 2 bulbs fennel, cored and thinly sliced on a mandoline
• Nice extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 8 slices ciabatta (1 1/2 inches thick)
• 5 tablespoons minced garlic
• 2 sticks (1 cup) unsalted butter
• Flaky sea salt
• 1/2 cup chopped fresh Italian parsley
• 3/4 cup ‘nduja sausage
• Pinch crushed red chile flakes
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh tarragon
• 2 pounds PEI mussels, cleaned
• 2 cups Chablis or other white wine
• 1 tablespoon superfine sugar
• 1/2 cup sliced fresh basil

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