We have the most incredible mussels here in Santa Barbara county called Hope Ranch Mussels. I finally got my hands on some locally here from El Rancho Market, and created Steamed Mussels with Pancetta and Caramelized Fennel. It’s a super quick and tasty seafood recipe that you can enjoy as an appetizer, dinnertime entree or a casual lunch.
These mussels are juicy and sweet and when steamed become light and plump with ocean aromatics. The prep is pretty simple, first remove the beard from each shell and discard any mussels that are open or cracked. Infusing the mussels with ingredients like pancetta or bacon, adds richness and savory notes that give each and every mussel a tasty elegance.
To achieve caramelized fennel — you simply saute it in the pan with the pancetta, allowing for a light golden color for sweetness. The combination of ham and fennel is delicate, so the mussels remain the star of this dish. I like to serve them in big bowls and don’t forget to ladle the broth over top.
*may have commissioned links
Ingredients
2 1/4 pounds fresh mussels, cleaned (see video link above)
4 ounces diced pancetta
1 fennel bulb, sliced with core removed (save some fronds for topping)
1 1/2 cups dry white wine
1 tablespoon butter
1/2 lemon
salt and pepper
olive oil for cooking
(Serves 2-4)
To Prepare:
- In a large pot or wok, add 2 teaspoons olive oil and pancetta. Place over medium heat and saute for 3 minutes.
- Add sliced fennel and continue to cook for 6 minutes, or until fennel is soft with caramelized edges.
- Add 1 teaspoon salt and 1/8 teaspoon pepper, and deglaze pan with wine. *Stir those crunchy bits from the bottom of the pan into the sauce.
- Add mussels and stir. Cover pan with lid and steam for 5-7 minutes. Remove lid and add butter, stir.
- Ladle into bowls and top with juice of lemon and fennel fronds. Enjoy!
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