Mussels della Rosso

 

        2 pounds cultivated mussels

• 3 TB unsalted butter
• 1 TB olive oil
• 3 TB bacon, cooked and crumbled
• 1/2 cup fennel bulb, thinly sliced
• 1 tablespoons minced garlic
• 1/2 cup roasted tomatoes
• 1/3 cup chopped flat-leaf parsley
• 1 cup good white wine
• 2 teaspoons salt and pepper mix

 

In a large saute pan or stock pot, heat half the butter and olive oil over medium heat. Add the garlic, bacon, fennel and tomatoes and cook for a minute.  Add the mussels and wine and cook for two minutes. Add salt and pepper. Add the remaining butter and parsley, allowing the butter to melt into the sauce. Serve in a large bowl with bread.