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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Succulent mussels cooked with fennel, bacon, and sambuca cream sauce. You can't resist! Ingredients:
6 lbs fresh mussels, cleaned and de-bearded |
5 slices bacon, cooked crisp, chopped, fat reserved |
1/4 cup olive oil |
1 leek, cleaned, thinly sliced cross wise (whites only) |
2 tablespoons garlic, chopped |
1/2 fennel bulb, diced |
1/2 cup dry white wine |
1/2 cup sambuca romana |
1/2 cup heavy cream |
1/3 cup diced tomato |
1 bunch italian parsley, chopped |
salt and pepper |
1 loaf crusty bread |
Directions:
1. Put oil and reserved bacon fat in large pot or dutch oven over med-high heat.
2. Add leeks and fennel and sweat for 2-3 minutes.
3. Add garlic and sweat 2 minutes more.
4. Turn heat to high and deglaze vegetables with white wine and Sambuca.
5. After alcohol has cooked off (2 minutes or so), add mussels and heavy cream, salt and pepper.
6. Cover and steam just until mussels open .when they open they are done.
7. NOTE:IF YOU COOK THE MUSSELS BEYOND THIS THEY WILL BECOME RUBBERY!
8. Pour mussels and sauce into a big bowl and garnish with bacon, tomatoes and parsley.
9. Dig in and enjoy, making sute to sop up the sauce with your bread.
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