|Mussels with Fennel and Bacon
2 pounds mussels, cleaned and de-bearded
3 slices thick-cut bacon, diced
½ head fennel, diced
2 garlic cloves, peeled and left whole
3 sprigs thyme
½ cup dry white wine
4 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped
juice of one lemon
salt and pepper
Add bacon to a large pot set over medium-high heat. Cook, stirring often with a wooden spoon, until diced bacon is starting to crisp up and has rendered some fat. Add fennel, reduce heat to medium, and cook until it is softened.
Add thyme, garlic, mussels, and wine. Cover the pot. Cook until mussels have opened up, about 4 minutes. Discard mussels that don’t open. When mussels are done, turn off heat, and add butter, parsley, and lemon juice. Stir well, and season to taste with salt and pepper. Dump mussels in a large bowl, and serve with crusty bread.
serves 2 people, active time 30 minutes, total time 30 minutes