Sautéed Mussels Recipe

Cooking Instructions

1. 1

   Prepare the Fennel

   Trim the fennel bulb, removing the stalks and fronds. Slice the bulb thinly.

2. 2

   Cook the Guanciale

   In a large skillet over medium heat, add the guanciale. Cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the fat in the pan.

3. 3

   Sauté the Fennel

   In the same skillet with the guanciale fat, add the sliced fennel and sauté for about 5 minutes until softened. Add minced garlic and cook for another 1-2 minutes.

4. 4

   Add Cider

   Pour in the cider and bring to a simmer, scraping any bits off the bottom of the pan. Cook for about 5 minutes until the liquid reduces slightly.

5. 5

   Add Mussels

   Add the mussels to the skillet, cover, and cook for about 5-7 minutes until the mussels have opened. Discard any that do not open.

6. 6

   Season and Serve

   Stir in the crispy guanciale, season with salt, black pepper, and red pepper flakes. Serve hot with fett'unta on the side, garnished with fresh parsley.