Photo and Recipe Credit: Robert Chambers

Steamed Mussels in a Tomato andFennel Broth

Ingredients(see notes below) –3-4 servings

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 alsouse Pernod) (½ cup for deglazing, 1 cup for creating broth consistency)

2 tbsp. tomato paste

2 cups peeled/diced cannedtomatoes (or fresh)

¼ tsp salt

¼ tsp crushed red pepper flakes

2 lbs. mussels

2 tbsp. chopped fresh basil

2 tbsp.chopped fresh parsley

Directions

1.Set a large sauté pan over medium heat and addolive oil.

2.Add the pancetta and render until crispy, 5 to 6minutes.

3.Add the fennel and sauté until softened, 2 to 3minutes.

4.Add the onions and shallots and sauté, stirringoften for 1 minute.

5.Add the garlic and sauté for 30 seconds.

6.Raise the heat to medium high and deglaze panwith ½ cup white wine; reduce until nearly evaporated, about 3 to 4 minutes.

7.Add the tomato paste, diced tomatoes, salt,crushed red pepper flakes, and remaining 1 cup wine; bring to boil. (NOTE: Addadditional white wine if sauce is too thick to make it like a broth).

8.Add the mussels and stir once, cover with lid,and cook until the mussels begin to open, about 5 minutes. Remove the lid aftermussels open and stir in basil and parsley.

9.Serve in large deep bowls with Sourdough fordipping.

NOTES

1)Mussels – you can change the seafood ingredientor add additional depending on preference or availability, such as adding someother type of shellfish (shrimp, clams, scallops, etc.)