Recipes Mussels with Pancetta and Crème Fraîche 5.0 (5,865) Add your rating & review 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 By Jimmy Bannos Jr. Jimmy Bannos Jr. Jimmy Bannos Jr. is a James Beard Award-winning chef and fourth-generation restaurateur known for his pork-focused Mediterranean cuisine. Since 2009, he's been chef and partner at The Purple Pig, a Chicago mainstay famous for its "cheese, swine and wine." Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 2 Ingredients 2 tablespoons extra-virgin olive oil 4 ounces pancetta or bacon, finely chopped 1/2 red onion, finely chopped 1 celery rib, finely chopped 1/2 fennel bulb, chopped 4 garlic cloves, thinly sliced 3/4 cup dry white wine 48 mussels, scrubbed 1 1/4 cups fish stock, or 3/4 cup clam juice plus 1/2 cup of water 1/2 cup crème fraîche 2 tablespoons fresh lemon juice 1/2 cup packed parsley leaves 2 tablespoons marjoram leaves Pinch of crushed red pepper Kosher salt Crusty bread, for serving Directions 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. 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. Rate it Print