Pancetta and Fennel Steamed Mussels Recipe

Name: Pancetta and Fennel Steamed Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fresh Mussels (in The Shell); 1 Tablespoon Olive Oil; 1/4 cups Diced Pancetta; 2 cloves Garlic, Minced; 1 Shallot, Sliced; 1 bulb Sliced Fennel; 1/2 cups White Wine; 1/2 cups Chicken Stock; 2 Tablespoons Chopped Parsley; 1 loaf Crusty Bread; 1 Lemon, Sliced Into Wedges

Servings: persons

1 pound Fresh Mussels (in The Shell)
1 Tablespoon Olive Oil
1/4 cups Diced Pancetta
2 cloves Garlic, Minced
1 Shallot, Sliced
1 bulb Sliced Fennel
1/2 cups White Wine
1/2 cups Chicken Stock
2 Tablespoons Chopped Parsley
1 loaf Crusty Bread
1 Lemon, Sliced Into Wedges

1
Wash and scrub mussels.
2
Remove any beards, then set aside.
3
In a large pot with a cover, heat olive oil over medium heat.
4
Then add pancetta, garlic, shallots, and fennel.
5
Cook until pancetta has browned and the rest are soft.
6
Then add wine and chicken stock.
7
Bring to a boil.
8
Add mussels to the pot and cover the pot.
9
Steam for 10-15 minutes until all mussel shells are open.
10
Discard mussels that did not open.
11
Add parsley and mix.
12
Then serve mussels and cooking liquid in a bowl with lemon wedges and crusty bread for dipping.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 pound Fresh Mussels (in The Shell), 1 Tablespoon Olive Oil, 1/4 cups Diced Pancetta, 2 cloves Garlic, Minced, and more.

Yes, Pancetta and Fennel Steamed Mussels 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.

Pancetta and Fennel Steamed Mussels

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