Mussels Romano

"Succulent mussels cooked with fennel, bacon, and sambuca cream sauce. You can't resist!"
 
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Ready In:
50mins
Ingredients:
13
Serves:
7-8
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ingredients

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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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