Sausage-and-Mussel Spaghetti – Rachael Ray

Ingredients

• 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