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Rebecca's Mussels!


What you’ll need:

1/2 lbs bacon, cut into 1cm strips (can be omitted)

1/2 head of fennel, thinly sliced

2 medium shallots, thinly sliced

1 cup dry white wine

1 tbsp butter (can be omitted to be dairy free)

Parsley, chopped for garnish



What you’ll do:

Scrub mussels and remove beards

Render bacon in a pot with tall walls and a lid— medium heat until crispy.

Strain out most of the bacon fat (leave aproximately 1 tablespoon behind)

Sauté fennel and shallots with bacon and the remaining bacon fat

Add mussels and 1 cup dry white wine

Cover with lid

Once mussels open add 1 tablespoon butter serve immediately topped with parsley!


Enjoy mussels with a loaf of crusty French Baguette!

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