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The luscious broth for these plump mussels from chef Jimmy Bannos, Jr., is creamy, tangy and lightly scented with fresh marjoram. Slideshow:  Recipes with Mussels 

Jimmy Bannos Jr.
September 2014

Gallery

Credit: © John Kernick

Recipe Summary

total:
45 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until softened, 7 minutes. Stir in the wine and simmer over moderately high heat until almost all of the liquid is evaporated, 3 minutes. Add the mussels and stock and bring to a simmer; cover and cook until the mussels open, 4 minutes. Stir in the crème fraîche.

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  • Off the heat, stir in the lemon juice, parsley, marjoram and crushed red pepper. Season with salt and transfer to bowls. Serve with crusty bread.

Suggested Pairing

Brisk Italian white.

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