Mussels with Thai Chili Fennel Broth

• Meat

  • 1/4 lb Pancetta

• Seafood

  • 2 lb Mussels
  • 2 cup Seafood stock

• Produce

  • 1 Cilantro
  • 1/2 Fennel
  • 1 head Garlic
  • 1 tsp Ginger
  • 1 Green onions
  • 1 Shallot, large

• Condiments

  • 1/2 tsp Fish sauce
  • 2 tsp Lime juice, fresh
  • 2 tsp Thai chili paste

• Baking & Spices

  • 1 pinch Kosher salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 6 slices Bread, crusty

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup White wine

Found on thecharmingdetroiter.com

Description

Ingredients

• 1 head garlic
• 4 tbsp. olive oil
• 1 pinch kosher salt
• 6 slices crusty bread
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• ¼ lb. pancetta, finely diced
• ½ fennel, thinly sliced on a mandolin
• 1 large shallot, thinly sliced on a mandolin
• 2 tsp. Thai chili paste
• 1 tsp. ginger, minced
• 1 cup white wine
• 2 cup seafood stock
• ½ tsp. fish sauce
• 2 tsp. fresh lime juice
• 2 lbs. mussels
• Cilantro, minced (for garnish)
• Green onions, finely sliced (for garnish)

Directions

• Heat oven to 400 degrees Fahrenheit. Cut off the top of the head of garlic and wrap in tin foil. Place in the oven and roast for 25-30 minutes, until cloves are softened. Prepare broth while garlic is roasting. To prepare broth, heat butter and olive oil in a dutch oven over medium heat. Add pancetta and cook until browned, about 5 minutes. Add fennel and shallot slices and sauté until they start to turn golden brown, about 3-4 minutes. Add thai chili paste and minced ginger, stirring until vegetables and pancetta is evenly coated, about 30 seconds. Deglaze pan with white wine, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Add seafood stock and fish stock and cook until reduced, about 18-20 minutes. When garlic is finished roasting, remove from oven and allow to cool slightly before removing cloves from the head. Crush the garlic in a small bowl and add olive oil and salt, whisking until emulsified. Smear a spoonful of garlic oil on each piece of crusty bread and place in a single layer on a baking sheet. Turn broiler on to high and toast bread until golden brown, about 2-3 minutes. Watch closely to prevent burning! When broth has reduced, add lime juice and mussels and cover pot. Allow to steam for 5-6 minutes. Discard any mussels that have not opened. To serve, distribute mussels among bowls and top with broth. Garnish with cilantro and green onions. Serve with garlic toasts on the side for dipping. Enjoy!