I have had plenty of mussels at restaurants, but this was my first attempt at home. This recipe is the result of my compiling of different mussel recipes. Between the pancetta, fennel, and wine, there was quite a bit of flavor. I also boiled the broth for a few minutes prior to adding the mussels which also helped concentrate the flavor.
As you can see I served the mussels with toasted french bread. I just spread butter mixed with garlic, parsley, and salt onto slices of bread and baked at 400 degrees for 10 minutes.
Enjoy!
Pancetta, Fennel, and White Wine Steamed Mussels
Ingredients
2 pounds Fresh Mussels (in The Shell)
1 Tablespoon Olive Oil
1/2 cup Diced Pancetta
2 cloves Garlic, Minced
1 shallot Sliced
2 bulbs Sliced Fennel
1 cups White Wine
1 cups Chicken Stock
2 Tablespoons Chopped Parsley
Preperation
I first soaked the mussels for 20 minutes in water to remove any sand. Then wash and scrub mussels. Remove any beards, then set aside.
In a large pot with a cover, heat olive oil over medium heat. Then add pancetta, garlic, shallots, and fennel. Cook until pancetta has browned and the rest are soft.
Then add wine and chicken stock. Bring to a boil. Boil for 3 minutes or until slightly reduced. Add mussels to the pot and cover the pot. Steam for 10-12 minutes until all mussel shells are open. Discard any mussels that did not open.
Sprinkle with parsley and serve the mussels in the broth.
Delicious! I waited too long to enjoy shellfish. Wasted my childhood refusing to try these yummies.
You are so right! Thanks, I am glad you stopped by!
The mild but specific taste of fennel attracts me – shall try! Am also very much a seafood lover!
I hope you do try making them…thanks for stopping by!
That looks so good! I’m a new convert to mussels. Can’t wait to try. 🙂
Thank you, Maggie! I hope you do try them!
Love pancetta and mussels — I’ve had an aversion to fennel in the past…but, I agree with @Eha, I’ll give it a chance in this dish!
I really am a fennel fan but it is definitely best in small amounts and it is not too overpowering in this dish. I’m glad you’ll give it a chance!
Beautiful photos!
Thanks!
Delicious…we have just been to Belgium for the weekend and eaten lots of mussels. Look forward to trying this.
Wow that sounds amazing…one of the many places I would love to visit. Anyway I hope you get to try the recipe out. If so, please let me know what you think.
Great presentation! You are right, the “good stuff” is the broth at the bottom.
Thanks so much! Glad you stopped by!
You are just too much, HSF, and I mean that in the most complimentary way! I am just too impressed by you!
I’m not sure if I am more impressed that you cook with mussels, pancetta, wine, fennel (no less!), or for the fact that you even know about French Laundry =) Keep doing your stuff, young man, ’cause you are rockin’ it!
Thanks for stopping by and for the ‘like’, HSF — look forward to seeing what you cook up next =)
Wow, thank you…that is so nice of you! I can’t wait to keep reading your blog, thanks again!
Indeed the broth is like your reward for finishing the mussel =) Very impressed.
This looks delicious!
Yum – I’m going to make this. It sounds fabulous. And thanks for stopping by my Blog too.
Thanks for reciprocating! Reading your blog posts was really interesting!