Pancetta and Tomato Steamed Mussels
When the hubby is gone, that’s when Mom comes over and we have seafood! A typical dinner includes escargot au gratin and steamed mussels. Here’s one of my favourite steamed mussels recipes.
- 2lb fresh Mussels, scrubbed and cleaned
- ½ lb Pancetta, diced
- 1 medium Onion, diced
- 2 Garlic Cloves, minced
- 1 Bay Leaf
- Pinch of Red Pepper Flakes
- Handful of Fresh Basil Leaves, chopped
- 1½ cups White Wine
- 1 can of Diced Tomatoes
- 2 tbsp Butter
- Salt and Pepper, to taste
In a large pot, brown the pancetta on medium-high heat. Add the chopped onion and garlic to the pan, cook until the onions are translucent. Deglaze the pot with the white wine, scraping everything from the bottom of the pan. Add the tomatoes, with their juices and bring to a boil. Simmer for 10 minutes.
Add the mussels, place the lid on the pot and turn the heat down. Cook for about 6 – 8 minutes, until all the mussels have opened up. Mix in the tablespoon of butter and basil.
Serve with a baguette, to dip into that magnificent broth!
This makes a perfect meal when accompanied with a nice Kale salad and some Escargots au Gratin!