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Mussels della Rosso

3:40 PM, May 9, 2011   |    comments
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                Mussels della Rosso

 

        2 pounds cultivated mussels

  • 3 TB unsalted butter
  • 1 TB olive oil
  • 3 TB bacon, cooked and crumbled
  • 1/2 cup fennel bulb, thinly sliced
  • 1 tablespoons minced garlic
  • 1/2 cup roasted tomatoes
  • 1/3 cup chopped flat-leaf parsley
  • 1 cup good white wine
  • 2 teaspoons salt and pepper mix

 

In a large saute pan or stock pot, heat half the butter and olive oil over medium heat. Add the garlic, bacon, fennel and tomatoes and cook for a minute.  Add the mussels and wine and cook for two minutes. Add salt and pepper. Add the remaining butter and parsley, allowing the butter to melt into the sauce. Serve in a large bowl with bread.

 

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