Ingredients
- 3 pounds mussels
- 2 tablespoons bacon drippings
- 1 small yellow onion, finely chopped
- 1 stalk celery, small dice
- 1 carrot, small dice
- 1 potato (medium potato, peeled and diced)
- 3 cloves garlic, minced
- 1/2 teaspoon chipotle pepper powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon fennel seed, crushed with a mortar and pestle
- Smoked paprika (dash)
- 1 cup dry white wine
- 3 cups fish stock
- 6 cups vegetable stock
- Grated parmesan cheese, to taste (Optional)
How to Make
-
Step 1: Rinse the mussels in cold water and discard any that have opened; set aside.
-
Step 2: Melt the bacon drippings in a large pot over medium-high heat and add the onion, celery carrot and seasonings; cook until vegetables are a la dente.
-
Step 3: Pour in wine and continue to cook until it is reduced by about half, add the fish stock and vegetable stock and bring to a boil; continue to cook until the potatoes are cooked.
-
Step 4: Add the mussels and cook until all are opened.
-
Step 5: Ladle into bowl and sprinkle with parmesan cheese if using.
-
Step 6: Enjoy!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.