· 2 pounds mussels, cleaned and de-bearded
· 3 slices thick-cut pancetta, diced
· ½ head fennel, diced
· 2 garlic cloves, peeled and left whole
· 3 sprigs thyme
· ½ cup dry white wine
· 4 tablespoons unsalted butter
· 1 tablespoon fresh parsley, chopped
· juice of one lemon
· salt and pepper
Add pancetta to a large pot set over medium-high heat. Cook, stirring often with a wooden spoon, until diced bacon is starting to crisp up and has rendered some fat. Add fennel, reduce heat to medium, and cook until it is softened.
Add thyme, garlic, mussels, and wine. Cover the pot. Cook until mussels have opened up, about 4 minutes. Discard mussels that don’t open. When mussels are done, turn off heat, and add butter, parsley, and lemon juice. Stir well, and season to taste with salt and pepper. Dump mussels in a large bowl, and serve with crusty bread.
Recipe courtesy of SeriousEats.com