“Succulent mussels cooked with fennel, bacon, and sambuca cream sauce. You can't resist!”
READY IN:
50mins
SERVES:
7-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oil and reserved bacon fat in large pot or dutch oven over med-high heat.
  2. Add leeks and fennel and sweat for 2-3 minutes.
  3. Add garlic and sweat 2 minutes more.
  4. Turn heat to high and deglaze vegetables with white wine and Sambuca.
  5. After alcohol has cooked off (2 minutes or so), add mussels and heavy cream, salt and pepper.
  6. Cover and steam just until mussels open .when they open they are done.
  7. NOTE:IF YOU COOK THE MUSSELS BEYOND THIS THEY WILL BECOME RUBBERY!
  8. Pour mussels and sauce into a big bowl and garnish with bacon, tomatoes and parsley.
  9. Dig in and enjoy, making sute to sop up the sauce with your bread.

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