Pancetta-Orange Mussels
courtesy PUBLIX Aprons®
(Published by permission.)

Serves: 6. Preparation time: 30 minutes. Pancetta-Orange Mussels

Ingredients:
  • 3 lbs. Fresh Mussels
  • 4 oz. Deli Diced Pancetta (or Bacon)
  • 1 C. Grape Tomatoes
  • 5 oz. Sliced Fresh Sweet Onions
  • 1 T. Extra Virgin Olive Oil
  • 2 Sprigs Fresh Tyme
  • ¼ C. Unsalted Butter
  • 1 Orange
  • 1 Loaf Crusty Bread


• Preheat a large non-stick sauté pan on medium-high heat for 1-2 minutes. Place the Oil, Pancetta (or Bacon) and the Sliced Onions in the pan and cook for 10-12 minutes. Stir occasionally until the Pancetta is crisp. Meanwhile, with a zester, scrape the Orange for 2 teaspoons of Zest (no white pith), then juice the Orange for ¼ cup of Juice.

• Stir in the Zest, Juice and Thyme Sprigs into the pan and simmer for 3 minutes. Meanwhile, halve the Tomatoes.

• Rinse the Mussels and wash and dry your hands. Add the Mussels, Butter and Tomato Halves to the pan and cover. Cook for 7-8 minutes until the Mussels have all opened. Discard any Mussels that do not open after 8 minutes in the heat. Slice the Bread into 12 pieces and make 6 individual servings of Mussels, served with a mini-fork and large napkin!


"Mussels" - Only 17 species are edible. They are found in both salt water and fresh water, however only salt water varieties are sold for consumption. To be safe, only buy fresh Mussels in North America in months that contain an R in their name (non-summer). Prince Edward Island (PEI), Canada is noted for their large Mussels. The French love these "moules" steamed in their shells with Garlic and White Wine. Sop up the juices with a Baguette.

"Pancetta" - It's an Italian Salume, or cured meat product, made from the Pork Belly that's been cured in salt and other seasonings but never smoked. Rich in flavor, it's used in Pastas and Soups. It can be eaten raw.

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