MUSSELS WITH PANCETTA, CHERRY TOMATOES & VERMOUTH

Here is another amazing way to serve mussels. Serve with a green salad and crusty Italian bread for soaking up the delicious broth. Wild mussels have beards and farm-raised mussels usually do not.

2 lbs mussels, wild or farm raised

1 t saffron powder or threads (optional)

¼ cup boiling water

1 T extra-light olive oil or avocado oil

2 oz diced pancetta

2 shallots, diced

4 cloves garlic, thinly sliced

1 red chile pepper, thinly sliced or a pinch of red pepper flakes

1 cup dry vermouth

1 cup cherry tomatoes, cut in half

Sea salt and freshly ground black pepper

¼ cup chopped oregano leaves

2 T chopped Italian parsley

If you are using wild mussels, scrub them first with a brush under cold running water.
 Leave beards attached.
Place mussels in a bowl, cover with a damp towel and refrigerate until ready to cook.

In a small bowl, add the saffron, cover with the boiling water and set aside.

Add oil to a large deep skillet or Dutch oven and over medium-high heat, brown the pancetta, for about 5 minutes.
Reduce heat, add the shallots and sauté a couple of minutes. 

Add the garlic and chile pepper and sauté another minute.
Turn off heat and remove mussels from the refrigerator.

Remove any beards with a pair of “kitchen only” needle-nose pliers.
Turn on the heat in a skillet or Dutch oven to medium-high.
Add the mussels along with vermouth, tomatoes, and saffron with water.

Season to taste with salt and pepper and gently stir.

Cover, reduce heat and simmer until shells open, about 5 to 6 minutes.

Mix in the oregano and parsley.

Divide mussels and broth between two warm bowls.

Discard any mussels that did not open.

Serves 2