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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.)