Dinner Tonight: Mussels with Fennel and Bacon

Name: Dinner Tonight: Mussels with Fennel and Bacon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 1 heads fennel, diced; 1 Tbsp fresh parsley, chopped; 1 juice of lemon; 907 grams mussels, cleaned and de-bearded; 2 servings salt and pepper; 3 slices thick-cut bacon, diced; 3 sprigs thyme; 4 Tbsps unsalted butter; 2 garlic cloves, peeled and left whole

Dinner Tonight: Mussels with Fennel and Bacon is a gluten free and primal hor d'oeuvre. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 702 calories, 36g of protein, and 50g of fat each. From preparation to the plate, this recipe takes roughly 30 minutes. If you have bacon, fennel, juice of lemon, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Bacon

Equipment you will use

Wooden Spoon

Pot

Add fennel, reduce heat to medium, and cook until it is softened.

Ingredients you will need

Fennel

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.

Ingredients you will need

Salt And Pepper

Crusty Bread

Lemon Juice

Mussels

Parsley

Butter

Garlic

Thyme

Wine

Equipment you will use

Bowl

Pot

Equipment

Wooden Spoon

Pot

Bowl

Ingredients

Servings:

118milliliters

dry white wine 1heads

fennel, diced 1Tbsp

fresh parsley, chopped 1

juice of lemon 907grams

mussels, cleaned and de-bearded 2servings

salt and pepper 3slices

thick-cut bacon, diced 3sprigs

thyme 4Tbsps

unsalted butter 2

garlic cloves, peeled and left whole

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.