Mussels with Pancetta, Manchego & Vermouth
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients
- 2 pounds Vital Choice mussels
- 1/4 cup dry white vermouth or dry white wine
- 2 ounces pancetta, prosciutto or bacon
- 1/4 cup finely minced shallots
- Zest of 1 lemon (about 2 teaspoons), plus lemon juice for finishing
- 1/4 teaspoon cayenne
- 2 tablespoons mayonnaise
- 2 tablespoons minced fresh Italian parsley
- 1/4 cup panko or bread crumbs
- 2 ounces (1/2 cup) grated Manchego cheese
- Rock salt, for serving
Instructions
- Scrub and debeard the mussels.
- Preheat the broiler. Place a rack in the lower middle position of the oven.
- Put the mussels and vermouth in a saucepan over high heat and cover. Cook just until the mussels pop open, 2 to 3 minutes. Remove them with tongs as they open. Any mussels that do not open can be pried open using an oyster shucker or discarded.
- When the mussels are done, strain the mussel liquor and reserve. Let the mussels cool.
- In a wide sauté pan, cook the pancetta over medium heat until it releases some of its fat, about 5 minutes. Add the shallots and cook, stirring occasionally, until they are soft, about 5 more minutes. Add the reserved mussel liquor, lemon zest, and cayenne and deglaze the pan, letting the juices evaporate completely.
- Transfer the mixture to a bowl and fold in the mayonnaise. In a separate bowl, mix the parsley and panko.
- When the mussels are cool, twist off the top shells and discard. Place the mussels in their bottom shells on a sheet pan. Top each mussel with a small amount of the pancetta-shallot mixture and then coat the top with some of the parsley-panko mixture. Finish each with a sprinkle of Manchego.
- Broil the mussels until the topping is light brown, 1 to 2 minutes. Don't overcook them or they will get tough.
- Serve on a bed of rock salt with a squeeze of lemon juice, if desired.