Pancetta and Fennel Steamed Mussels

Wash and scrub mussels. Remove any beards, then set aside.

In a large pot with a cover, heat olive oil over medium heat. Then add pancetta, garlic, shallots, and fennel. Cook until pancetta has browned and the rest are soft.

Then add wine and chicken stock. Bring to a boil. Add mussels to the pot and cover the pot. Steam for 10-15 minutes until all mussel shells are open. Discard mussels that did not open.

Add parsley and mix. Then serve mussels and cooking liquid in a bowl with lemon wedges and crusty bread for dipping.