Pancetta Mussels Gfp 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, scrubbing the shells to remove any sand or debris. Remove the beards if they are present.
- 2
Prepare Other Ingredients
Dice the pancetta into small pieces, finely chop the shallots, and slice the fennel bulb thinly.
Cooking
- 3
Sauté Pancetta and Vegetables
In a large pot over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the shallots and fennel, cooking until softened, about 3-4 minutes.
- 4
Add Wine and Mussels
Pour in the dry white wine, bringing it to a simmer. Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened.
- 5
Finish the Sauce
Once the mussels have opened, stir in the heavy cream and chopped parsley. Let it simmer for an additional 2-3 minutes.
Serving
- 6
- 7
Serve
Serve the mussels in a bowl with the white wine cream sauce poured over them. Accompany with the toasted focaccia on the side.
