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

Preheat oven to 375. Combine salt, pepper, thyme, garlic and shallots. Rub onto the roast in a roasting or braising pan with high sides. Add onions, tomatoes, bay leaves, wine and Stock Options Classic Beef Stock to pan. The liquid should nearly cover roast. Bring all to a boil on the stovetop, remove from heat and cover with foil. Transfer to oven and cook, covered, for 3 plus hours. Roast is done when pull-apart-tender. Remove roast and reduce sauce on stovetop by 1/2. Adjust salt and pepper to taste.