Mussels with Pancetta and White Wine
The best dunking juice in the world

2 Lbs of mussels scrubbed clean
1 onion,medium diced
5 garlic cloves,thinly sliced
1 small hot pepper, finely chopped
4 slices of pancetta, diced
1 cup white wine
1 cup seafood stock
2 thyme sprigs
¼ cup chopped parsley
Olive oil
2 Tbls butter

In a saute pan,render the pancetta
And add chopped onion,garlic,and 2 Tbls olive oil.
Saute until translucent.
Add hot pepper and stir with the onions and garlic.
Add the mussels season with salt and pepper,then add the
thyme sprigs.
Add the seafood stock,white wine and the mussels.
Stir to coat all the mussels with the liquid.
Place a lid on the saute pan, and cook the mussels for about 8 to 10 minutes.
Until the mussels open, stirring in between.
When the mussels open remove with a slotted spoon to a serving
Let the broth reduce slightly and swirl in the 2 Tbls of butter.
Correct the seasoning and pour the broth over the mussels.
Garnish with chopped Italian parsley.
Mussels with Pancetta and
White Wine