Larkin’s Spicy Chicken Sausage

Heat ¼ c olive oil in large sauté pan to medium hot, add onions a few pinches of salt and several grinds of black pepper, and let the onions cook until they start to brown slightly. In a small heat up1 c milk and ½ t fennel pollen, season with salt set aside to steep. Remove sausage from casing and break down into bite sized pieces, and season with ½ t espelette, once sausage browns add the broccoli and cook for 3 minutes. Add mussels ½ c milk with fennel pollen, and ½ can PBR. Let mussels steam, no need moving them around in the pan, cook until open about 10- 15 minutes, and serve in a bowl with several slices bread.