Steamed Mussels with Fennel, Pancetta, Herbs, and Three Onions
Reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West by Tanya Holland, published by Ten Speed Press, an imprint of Penguin Random House. Text copyright © 2022 Tanya Holland. Photographs copyright © 2022 Aubrie Pick.
“Winter’s abundance in California includes black mussels; golden fennel that sprouts on the side of roads and in fields; and purple, sweet, and golden onions,” says renowned California chef Tanya Holland. “Fennel, pancetta, and the three kinds of onions come together to create a stunning sweet and savory broth that enhances the sweet shellfish. Mussels are one of those foods that more people should cook at home: They’re relatively inexpensive, delicious, and very easy to prepare. In true California spirit, serve this with a toasted chunk of sourdough bread to sop up the broth.”
This recipe, and others like it, can be found in the article “Easy, Healthy Soul Food Recipes with a California Twist.”
How to Make It
1
Line a plate with paper towels. Add the pancetta to a large saucepan or Dutch oven over medium-high heat and cook until it turns crispy and brown, 5–7 minutes.
2
Using a slotted spoon, transfer the pancetta to the paper towels to drain, but leave the fat in the pan.
3
To the fat, add the onion, shallot, leek, and fennel, and sauté until tender, 6–8 minutes.
4
Carefully add the white wine and cook, scraping the bottom of the pan with a wooden spoon until the wine is almost completely reduced, about 3 minutes.
5
Add the broth, mussels, chives, thyme, and tarragon. Toss to coat and cover. Steam just until the mussels open, shaking the pan occasionally, about 4 minutes.
6
Add the broth, mussels, chives, thyme, and tarragon. Toss to coat and cover. Steam just until the mussels open, shaking the pan occasionally, about 4 minutes.
7
Sprinkle with the reserved pancetta and fennel fronds. Serve immediately with the bread.
Ingredients
8 oz pancetta, diced
1 small yellow onion, thinly sliced
1 shallot, thinly sliced
1 leek, white parts thinly sliced (about 1 cup)
½ small bulb fennel, thinly sliced (about 1 cup), plus some reserved fronds for garnishing
½ cup white wine
1 ½ cups chicken broth
2 lbs mussels, scrubbed and debearded
1 tbsp chopped fresh chives
2 tsp chopped fresh thyme
2 tsp chopped fresh tarragon
crusty bread, such as sourdough
Directions
1
Line a plate with paper towels. Add the pancetta to a large saucepan or Dutch oven over medium-high heat and cook until it turns crispy and brown, 5–7 minutes.
2
Using a slotted spoon, transfer the pancetta to the paper towels to drain, but leave the fat in the pan.
3
To the fat, add the onion, shallot, leek, and fennel, and sauté until tender, 6–8 minutes.
4
Carefully add the white wine and cook, scraping the bottom of the pan with a wooden spoon until the wine is almost completely reduced, about 3 minutes.
5
Add the broth, mussels, chives, thyme, and tarragon. Toss to coat and cover. Steam just until the mussels open, shaking the pan occasionally, about 4 minutes.
6
Add the broth, mussels, chives, thyme, and tarragon. Toss to coat and cover. Steam just until the mussels open, shaking the pan occasionally, about 4 minutes.
7
Sprinkle with the reserved pancetta and fennel fronds. Serve immediately with the bread.
