Mussels with Fennel & Pancetta
These mussels with fennel and pancetta are a rich, aromatic seafood dish featuring tender mussels in a savoury, lightly brothy sauce. Briny, slightly sweet, and balanced with crisp fennel and salty pancetta, it’s perfect for an elegant starter or relaxed dinner.
Ingredients · Servings 2
- 2 ¼ lb fresh mussels, scrubbed and debearded
- 3 ½ oz pancetta, diced
- 1 fennel bulb, thinly sliced, fronds reserved for garnish
- 2 garlic cloves, thinly sliced
- 1 cup dry cider
- olive oil, as needed
- salt, to taste
- freshly ground black pepper, to taste
- fresh flat-leaf parsley, chopped, for garnish
- 1 baguette, for serving
Method · 35 min
- Place the mussels in a colander in the sink and rinse well under cold running water. Discard any mussels that are cracked or that do not close when tapped. Set aside.
- Heat a drizzle of olive oil in a large pot with a lid over medium heat. Add the pancetta and cook, stirring occasionally, until crispy, about 5 minutes. Add the fennel and garlic and cook, stirring, until softened and fragrant, about 5 minutes. Pour in the cider and stir to incorporate, scraping up any browned bits from the bottom of the pot.
- Increase the heat to medium-high and add the mussels. Cover the pot with the lid and steam until all of the shells have opened, 4 to 5 minutes. Discard any mussels that have not opened.
- Season with salt and pepper, then sprinkle with the parsley. Serve immediately in bowls, topped with the reserved fennel fronds, with baguette alongside.
- Enjoy!
2 ¼ lb fresh mussels (1 kg), scrubbed and debearded
3 ½ oz pancetta (100 g), diced
1 cup dry cider (250 mL)
