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

Appetizers|Ciao Bella|Italian|Pasta|Seafood

Ingredients

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

Instructions

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 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!!

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