DON PEPINO CREAMY TOMATO MUSSELS WITH PANCETTA AND FENNEL (AND A LITTLE KICK!)

I have been chosen as 1 of 30 bloggers to compete in the Don Pepino Blogger Recipe Challenge.  The challenge is to create innovative and unique recipes with Don Pepino Pizza Sauce in 3 categories – Signature Pizzas, Beyond the Slice, and Appetizers & Shareables.

I live on a small island, Block Island, RI, in the summertime and have access to the freshest seafood.  When this contest came up, I knew exactly what my first dish would be – mussels in a spicy tomato broth.  I tasted the Don Pepino sauce and the rich tomato flavor was going to be perfect!!  Here’s how I made it:

Note – you can click on any of the photos in the post for a link to the recipe or scroll to the bottom of this post for the whole recipe.  You can also click on the Don Pepino image above for a direct link to their website and shop page.

 

 

SPOILER ALERT!!  The leftovers are ahhhmazing as a pasta sauce!!

TOMATO CREAM MUSSELS WITH PANCETTA AND FENNEL (AND A LITTLE KICK!)

The Toasty Bread:

⅓ cup olive oil

2 teaspoons Italian Spice Blend

1 baguette, cut into ½” thick rounds

 

The Mussels:

3 tablespoons olive oil

1, 4 ounce package diced pancetta

1 small onion, chopped

1 small fennel bulb, chopped (about 1 cup)

6 anchovy filets (packed in oil)

6 cloves garlic, chopped

1 cup dry white wine

½ cup seafood stock (or chicken stock in a pinch)

1, 14.5 ounce can Don Pepino Pizza Sauce

2 teaspoons Italian Spice Blend

1 teaspoon salt

1 teaspoon red pepper flakes

1, 3.5 ounce jar capers

3 pounds mussels, beards removed and lightly scrubbed to remove any debris

1 cup heavy cream

¼ cup basil leaves, chiffonade

¼ cup fennel fronds

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil.

Combine the olive oil and the Italian seasoning in a small jar and shake, shake, shake.  Lay the bread slices on the baking sheet and brush the seasoned oil on both sides of each slice.  Bake for 8-10 minutes until the bread is golden and toasty.

To make the mussels, heat the olive oil in a large deep skillet over medium high heat.  Add the pancetta to the pan and cook, stirring, frequently, until it starts to brown and get crispy, about 2 minutes.

Add the onions and fennel to the pan and cook, stirring, for another 2-3 minutes until fragrant.  Add the anchovy filets and garlic to the pan and continue to cook, stirring frequently, for 5-6 minutes until the fennel is soft.  The anchovies will ‘melt’ into the mix and create great flavor.

Add the wine to the pan and deglaze for 1 minute scraping up any brown bits that have formed on the bottom of the pan.  Add the stock, Don Pepino Pizza Sauce, Italian seasoning, salt, red pepper flakes, and capers (including the juices) to the pan.  Bring the sauce to boil and add the mussels.  Stir to coat, reduce to a low boil, and cover the pan.

Let the mussels cook for 3-4 minutes and give them another stir.  Cover the pan again and cook for another 3-4 minutes until most of the mussels have started to open.  Add the heavy cream to the pan and gently give another stir.  Cover once more and cook for another 3-4 minutes until all of the mussels are opened.

Serve the mussels in bowls with lots of the sauce*.  Garnish with the basil and fennel fronds.  Serve with several pieces of that toasty bread for soaking up that amazing sauce.  DEVOUR!!

*Note – these mussels (or the leftovers) are also delicious served over pasta!!

FB: https://www.facebook.com/DonPepinoSauce/

IG: https://www.instagram.com/realdonpepino

Website: www.violetfoods.com

#TheSauceBehindTheSlice

#MadeWithDonPepino

#DonPepinosRecipeChallenge