Australian Gourmet Traveller - (07)July 2020 (1)

1 tbspextra-virginoliveoil

50 gmpancetta,cutinto

lardons

Largepinchfennelseeds

1 fennelbulb,thinlysliced,

frondsreserved

2 garliccloves,thinlysliced

1 kgmussels,cleanedand

debearded

180 ml(¾cup)dryapplecider

20 gmbutter,chopped

Crusty bread, to serve

1 Heatoilina largesaucepan

overmediumheat.Addpancetta

lardonsandfennelseedsand

cook,stirringoccasionally,until

goldenandcrisp(4minutes).

Addfennelandgarlicandcook,

stirringfrequently,until lightly

golden(3minutes).

2 Addmusselsandciderand

bringtotheboil.Coverpanwith

a lidandcook,shakingthepan

occasionally,untilmusselsstart

toopen(5minutes).Addbutter

andstiruntilcombined.Season

totaste.Servetoppedwith

reservedfennelfrondsand

a side of crusty bread.

Mussels with fennel

SERVES 4 HOWTOCLEANMUSSELS
Placethemusselsina colanderundercoldrunning
water,thenusea scrubbingbrushtoremoveany
debrisfromtheshells.Toremovethebeard(hair-like
fibres),pinchit betweenyourthumbandforefinger
andtugtowardthehingeofthemusselshell.