Mussels With Pancetta And Vermouth Recipe

Name: Mussels With Pancetta And Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 1/4 cup dry white vermouth or dry white wine; 2 ounces pancetta; 1/4 cup finely minced shallots; zest of 1 lemon, plus lemon juice for finishing; 1/4 teaspoon cayenne; 2 tablespoons mayonnaise; 2 tablespoons minced fresh Italian parsley; 1/4 cup panko or breadcrumbs; 2 ounces grated Manchego cheese; rock salt, for serving

Servings: persons

2 pounds mussels
1/4 cup dry white vermouth or dry white wine
2 ounces pancetta
1/4 cup finely minced shallots
zest of 1 lemon, plus lemon juice for finishing
1/4 teaspoon cayenne
2 tablespoons mayonnaise
2 tablespoons minced fresh Italian parsley
1/4 cup panko or breadcrumbs
2 ounces grated Manchego cheese
rock salt, for serving

1
Scrub and debeard the mussels.
2
Preheat the broiler.
3
Place a rack in the lower middle position of the oven.
4
Put the mussels and vermouth in a saucepan over high heat and cover.
5
Cook just until the mussels pop open, 2 to 3 minutes.
6
Remove them with tongs as they open.
7
(Any mussels that do not open can be pried open using an oyster shucker or discarded.)
8
When the mussels are done, strain the mussel liquor and reserve.
9
Let the mussels cool.
10
In a wide saute pan, cook the pancetta over medium heat until it releases some of its fat, about 5 minutes.
11
Add the shallots and cook, stirring occasionally, until they are soft, about 5 more minutes.
12
Add the reserved mussel liquor, lemon zest, and cayenne and deglaze the pan, letting the juices evaporate completely.
13
Transfer the mixture to a bowl and fold in the mayonnaise.
14
In a separate bowl, mix the parsley and panko.
15
When the mussels are cool, twist off the top shells and discard.
16
Place the mussels in their bottom shells on a sheet pan.
17
Top each mussel with a small amount of the pancetta-shallot mixture and then coat the top with some of the parsley-panko mixture.
18
Finish each with a sprinkle of Manchego.
19
Broil the mussels until the topping is light brown, 1 to 2 minutes.
20
Dont overcook them or they will get tough.
21
Serve on a bed of rock salt with a squeeze of the lemon juice, if desired.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds mussels, 1/4 cup dry white vermouth or dry white wine, 2 ounces pancetta, 1/4 cup finely minced shallots, and more.

Yes, Mussels With Pancetta And Vermouth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels With Pancetta And Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions