What you’ll need:
2lbs of Mussels
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!