Mussels with Pancetta and Crème Fraîche

By joanmarie

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

Details

Servings 2
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Step 1
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.

Step 2
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.