Mussels with Herb, Pancetta, and Breadcrumb Topping
Appetizers • Italian
Description
Mussels with Herb, Pancetta, and Breadcrumb Topping
Ingredients
- Pasta shells 0 lbs
- Dry White Wine ¼ cup
- Pancetta 3 pieces
- Minced garlic 2 tablespoons
- Chopped Sage Leaves 3 tablespoons
- Dried Rosemary ½ teaspoon
- Cake crumbs ½ cup
- Olive Oil ¼ cup
- Lemon 1 piece
Step-by-Step Guide
Step 1
In a saucepan, bring the wine to a boil, add the mussels, cover with a lid, and cook until all are opened. Transfer to a bowl.
Step 2
Strain the wine through a sieve, return it to the heat, and reduce to ¼ cup.
Step 3
Carefully open the mussels and remove the shell halves without meat.
Step 4
Line a baking sheet with foil and place the mussels with meat on it.
Step 5
In a skillet, heat half of the olive oil and sauté the finely chopped pancetta until golden. Then add the minced garlic and stir. Add the breadcrumbs and herbs and cook over medium heat until golden. Remove from heat.
Step 6
Preheat the grill in the oven.
Step 7
Spoon a little of the breadcrumb mixture onto each mussel, pressing down slightly. Drizzle with the remaining oil and pour over the wine.
Step 8
Place under the grill and let brown.
Step 9
Serve garnished with lemon wedges.
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