Photo and Recipe Credit: Robert Chambers

Steamed Mussels in a Tomato and Fennel Broth

Ingredients (see notes below) – 3-4 servings

2 tablespoons olive oil

4 ounces diced pancetta (or bacon)

1 ½ cup thinly sliced fennel

½ cup thinly sliced medium onion

¼ cup thinly sliced shallots

2 tsp. minced garlic

1 ½ cup dry white wine (may also use Pernod) (½ cup for deglazing, 1 cup for creating broth consistency)

2 tbsp. tomato paste

2 cups peeled/diced canned tomatoes (or fresh)

¼ tsp salt

¼ tsp crushed red pepper flakes

2 lbs. mussels

2 tbsp. chopped fresh basil

2 tbsp. chopped fresh parsley

Directions

1. Set a large sauté pan over medium heat and add olive oil.

2. Add the pancetta and render until crispy, 5 to 6 minutes.

3. Add the fennel and sauté until softened, 2 to 3 minutes.

4. Add the onions and shallots and sauté, stirring often for 1 minute.

5. Add the garlic and sauté for 30 seconds.

6. Raise the heat to medium high and deglaze pan with ½ cup white wine; reduce until nearly evaporated, about 3 to 4 minutes.

7. Add the tomato paste, diced tomatoes, salt, crushed red pepper flakes, and remaining 1 cup wine; bring to boil. (NOTE: Add additional white wine if sauce is too thick to make it like a broth).

8. Add the mussels and stir once, cover with lid, and cook until the mussels begin to open, about 5 minutes. Remove the lid after mussels open and stir in basil and parsley.

9. Serve in large deep bowls with Sourdough for dipping.

NOTES

1) Mussels – you can change the seafood ingredient or add additional depending on preference or availability, such as adding some other type of shellfish (shrimp, clams, scallops, etc.)