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