Steamed Mussels

  • 1/2 lb chopped pancetta
  • 1/4 cup olive oil
  • 1/2 chopped onion
  • 1 fennel bulb sliced fine (save fronds)
  • 3 cloves minced garlic
  • 1/2 cup chopped tomato
  • 1/2 tsp red pepper flakes
  • 1 cup white wine
  • 2 Tbsps dijon mustard
  • 28 oz (1 container) Stock Options Gourmet Fish Stock
  • 4–5 lbs fresh mussels

Scrub and de-beard mussels and keep in cold water. Saute pancetta, onion, celery and garlic in oil. Add tomato and red pepper. Add white wine, and mustard and boil the alcohol off. Add Stock Options Fish Stock and reduce to a syrupy emulsion. Add mussels and steam till just opened. (Discard any mussels that refuse to open.) Garnish with fennel fronds and serve with toasted bread to dip in the sauce.

Serves 6

 


photo-Mussels in copper Pot
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