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Mussels simmered in a spicy tomato-cream broth with pancetta, fennel, and capers, built on Don Pepino Pizza Sauce.
how to make
Ingredients
- Bread: Olive oil
- 1/3 cup
- Bread: Italian spice blend
- 2 teaspoons
- Bread: Baguette, cut into 1/2-inch rounds
- 1
- Olive oil
- 3 tablespoons
- Diced pancetta
- 1 (4 oz) package
- Onion, chopped
- 1 small
- Fennel bulb, chopped (about 1 cup)
- 1 small
- Anchovy fillets, packed in oil
- 6
- Garlic, chopped
- 6 cloves
- Dry white wine
- 1 cup
- Seafood stock
- 1/2 cup (or chicken stock)
- Don Pepino Pizza Sauce
- 1 (14.5 oz) can
- Italian spice blend
- 2 teaspoons
- Salt
- 1 teaspoon
- Red pepper flakes
- 1 teaspoon
- Capers, with juices
- 1 (3.5 oz) jar
- Mussels, beards removed
- 3 pounds
- Heavy cream
- 1 cup
- Basil leaves, chiffonade
- 1/4 cup
- Fennel fronds
- 1/4 cup
-
Step 1
Brush baguette rounds with Italian-seasoned olive oil and bake at 400°F for 8-10 minutes until golden.
-
Step 2
In a deep skillet over medium-high heat, cook pancetta in olive oil until browned and crisp, about 2 minutes.
-
Step 3
Add onion and fennel, cook 2-3 minutes, then stir in anchovies and garlic and cook 5-6 minutes until the fennel softens and the anchovies melt in.
-
Step 4
Deglaze with white wine, then add stock, Don Pepino Pizza Sauce, Italian seasoning, salt, red pepper flakes, and capers; bring to a boil.
-
Step 5
Add mussels, cover, and cook in two 3-4 minute stages, stirring between, until most shells begin to open.
-
Step 6
Stir in heavy cream, cover, and cook 3-4 minutes more until all mussels have opened.
-
Step 7
Ladle into bowls, garnish with basil and fennel fronds, and serve with the toasted bread for dipping.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
