Mussels Romano

Name: Mussels Romano
Ingredients: 6 lbs fresh mussels, cleaned and de-bearded; 5 slices bacon, cooked crisp, chopped, fat reserved; 14 cup olive oil; 1 leek, cleaned, thinly sliced cross wise (whites only); 2 tablespoons garlic, chopped; 12 fennel bulb, diced; 12 cup dry white wine; 12 cup sambuca romana; 12 cup heavy cream; 13 cup diced tomato; 1 bunch Italian parsley, chopped; salt and pepper; 1 loaf crusty bread

13 ingredients

9 steps

Ingredients

6 lbs fresh mussels, cleaned and de-bearded
5 slices bacon, cooked crisp, chopped, fat reserved
14 cup olive oil
1 leek, cleaned, thinly sliced cross wise (whites only)
2 tablespoons garlic, chopped
12 fennel bulb, diced
12 cup dry white wine
12 cup sambuca romana
12 cup heavy cream
13 cup diced tomato
1 bunch Italian parsley, chopped
salt and pepper
1 loaf crusty bread

Directions

1

Put oil and reserved bacon fat in large pot or dutch oven over med-high heat.
2

Add leeks and fennel and sweat for 2-3 minutes.
3

Add garlic and sweat 2 minutes more.
4

Turn heat to high and deglaze vegetables with white wine and Sambuca.
5

After alcohol has cooked off (2 minutes or so), add mussels and heavy cream, salt and pepper.
6

Cover and steam just until mussels open .when they open they are done.
7

NOTE:IF YOU COOK THE MUSSELS BEYOND THIS THEY WILL BECOME RUBBERY!
8

Pour mussels and sauce into a big bowl and garnish with bacon, tomatoes and parsley.
9

Dig in and enjoy, making sute to sop up the sauce with your bread.