Mussels Romano
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
7-8
ingredients
- 6 lbs fresh mussels, cleaned and de-bearded
- 5 slices bacon, cooked crisp, chopped, fat reserved
- 1⁄4 cup olive oil
- 1 leek, cleaned, thinly sliced cross wise (whites only)
- 2 tablespoons garlic, chopped
- 1⁄2 fennel bulb, diced
- 1⁄2 cup dry white wine
- 1⁄2 cup sambuca romana
- 1⁄2 cup heavy cream
- 1⁄3 cup diced tomato
- 1 bunch Italian parsley, chopped
- salt and pepper
- 1 loaf crusty bread
directions
- Put oil and reserved bacon fat in large pot or dutch oven over med-high heat.
- Add leeks and fennel and sweat for 2-3 minutes.
- Add garlic and sweat 2 minutes more.
- Turn heat to high and deglaze vegetables with white wine and Sambuca.
- After alcohol has cooked off (2 minutes or so), add mussels and heavy cream, salt and pepper.
- Cover and steam just until mussels open .when they open they are done.
- NOTE:IF YOU COOK THE MUSSELS BEYOND THIS THEY WILL BECOME RUBBERY!
- Pour mussels and sauce into a big bowl and garnish with bacon, tomatoes and parsley.
- Dig in and enjoy, making sute to sop up the sauce with your bread.
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