Pancetta Mussels Recipe
Prince Edward Island mussels sautéed with pancetta, shallots, fennel, in a white wine cream sauce with toasted focaccia.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water and scrub the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Vegetables
Finely dice the shallots and slice the fennel bulb thinly.
- 3
Cut the Pancetta
Dice the pancetta into small cubes.
Cooking
- 4
- 5
Add Vegetables
Add the diced shallots and sliced fennel to the pot. Sauté for an additional 3-5 minutes until the vegetables are softened.
- 6
Deglaze with Wine
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- 7
Add Mussels
Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels open up.
- 8
Finish with Cream
Once the mussels are open, reduce the heat and stir in the heavy cream. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes.
- 9
Prepare Focaccia
While the mussels are cooking, preheat the oven to 375°F (190°C). Slice the focaccia loaf and place it on a baking sheet. Toast in the oven for about 10 minutes until golden.
- 10
Serve
Garnish the mussels with fresh parsley and serve hot with the toasted focaccia on the side.
