Mid-Winter Mussels

A mid-winter’s meal. Mussels are one of my favorite dishes. There is nothing more sumptuous than a large pot full mussels; fragrant, creamy and full of the sea. These are best served with crusty bread and a rich aioli.

Mussels
4 strips of bacon, diced
1 onion sliced
1 fennel bulb sliced
½ tsp chili flake
1 tsp salt
2 cups white wine
2 cups fish stock
2lb mussels, cleaned
2 tbsp chopped parsley

Clean and de-beard the mussels. Throw out any mussels with cracks or any that seem especially lifeless. Over medium heat render the bacon. Once the bacon is beginning to crisp add the onion, fennel, chili flake and salt. Sauté the onions and fennel until soft and translucent, add the white wine and fish stock. Once the liquid is simmering add the mussels and steam them until they open, about 5-10 minutes. Garnish with fresh parsley and a large dollop of aioli.