Photo and Recipe Credit: Robert Chambers
Steamed Mussels in a Tomato and
(see notes below) –
2 tablespoons olive oil
4 ounces diced pancetta (or bacon)
1 ½ cup thinly sliced fennel
½ cup thinly sliced medium onion
¼ cup thinly sliced shallots
2 tsp. minced garlic
1 ½ cup dry white wine (may also
use Pernod) (½ cup for deglazing, 1 cup for creating broth consistency)
2 tbsp. tomato paste
2 cups peeled/diced canned
tomatoes (or fresh)
¼ tsp salt
¼ tsp crushed red pepper flakes
2 lbs. mussels
2 tbsp. chopped fresh basil
chopped fresh parsley
Set a large sauté pan over medium heat and add
Add the pancetta and render until crispy, 5 to 6
Add the fennel and sauté until softened, 2 to 3
Add the onions and shallots and sauté, stirring
often for 1 minute.
Add the garlic and sauté for 30 seconds.
Raise the heat to medium high and deglaze pan
with ½ cup white wine; reduce until nearly evaporated, about 3 to 4 minutes.
Add the tomato paste, diced tomatoes, salt,
crushed red pepper flakes, and remaining 1 cup wine; bring to boil. (NOTE: Add
additional white wine if sauce is too thick to make it like a broth).
Add the mussels and stir once, cover with lid,
and cook until the mussels begin to open, about 5 minutes. Remove the lid after
mussels open and stir in basil and parsley.
Serve in large deep bowls with Sourdough for
Mussels – you can change the seafood ingredient
or add additional depending on preference or availability, such as adding some
other type of shellfish (shrimp, clams, scallops, etc.)
You may need to increase the broth if you add
more seafood or amount of servings; you can increase the amount of canned
tomatoes, or add tomato juice or clam juice.