Roasted Mussels and Potatoes in fennel orange broth

By carinem25

Ingredients

• 12 oz. yukon gold potatoes, peeled, sliced into 1/4" thick rounds
• 1 c. fennel, sliced
• 1/2 c. shallots, sliced
• 1 oz. pancetta, diced
• 3/4 c. dry white wine
• 1/4 c. chicken broth
• 1 t. garlic, minced
• 1/4 t. dried thyme and chopped rosemary
• 1 1/2 lb. mussels
• 3 T. fresh orange juice
• 2 T. butter
• 1/2 c. tomatoes, chopped
• minced fresh parsley
• french bread

Details

Servings 2

Preparation

Step 1

Preheat oven to 425.

Saute potatoes in oil in a large cast iron skillet over med-high heat until golden, about 8 mins. Add fennel, shallots, and pancetta; saute until vegetables are soft and pancetta is crisp, about 5 mins.

Deglaze with wine; add broth, garlic, herbs and mussels. Transfer skillet to oven and roast until mussels open, 5-7 minutes. Remove skillet from oven.

Finish with juice and butter, stirring until butter melts. Garnish with tomatoes and parsley; serve with bread.