If you haven’t seen Jamie Oliver’s TED speech, you should. It is truly inspirational. One of the many great quantifiable and very attainable goals he proposes, is to make sure each child leaves high school with 10 recipes that will save their life. With just 10 recipes, we can minimize the amount of fast food America is eating, curb the number of deaths associated, and reduce obesity related suffering.
If I were to pick 10 recipes to teach, I think a mussel recipe would be one of them. They’re so quick and easy, healthy, and even look impressive enough to serve to guests. I’ve made mussels in so many ways. starting with the classic garlic and white wine preparation. You can then experiment with different aromatics (try onion, shallots, celery, or a combination) and different alcohols (beer, tequila, rum, etc.) The mussels themselves only take about 2 minutes to cook. Super easy! The key is to not over-cook them.
Last week, I used this combination of bacon, fennel, and Remy Martin for dinner guests, and decided it’s my favorite version yet.
Just a note on fennel fronds, the stuff on top of the bulb that looks like dill. It ranges from tasting like close to nothing to mildly fennel-like. I like to cut some off and use it as garnish cause it’s pretty.
Remy Mussels with Bacon and Fennel
~serves 6 as an appetizer
- 1/3 cup (1/2″) cubed bacon
- 2 teaspoon olive oil, if needed
- 1/2 large fennel bulb, sliced and fronds reserved for garnish
- 1/4 cup Remy Martin
- 2 lbs mussels, cleaned
- crusty bread to serve
Instruction –
1. Place bacon in a large pot and bring over a medium flame to render fat (fat oils will come out of the bacon). Different bacons will release different amounts of fat. You want to have about 2 teaspoons of fat so if there’s too much spoon out some. If needed, you can add 2 teaspoons olive oil.
2. Add fennel, turning/stirring occasionally. It will take several minutes for them to soften and brown.
3. Add Remy Martin. Use a wooden spoon to scrape the brown bits on the bottom of the pot quickly. Add mussels, turn to high heat, and cover for 2 minutes, or until the mussels open.
4. Garnish with fronds and serve immediately with crusty bread.
I have yet to see Jamie Oliver’s TED speech, but thanks for turning me onto it! These mussels look incredible, perfectly plump and succulent!
Jessica, I have to say these are some seriously-mouthwatering photos, even if I’m not a fan of mussels. However, I’d happily nibble on the bacon [G]
I’m going to try and make these Thursday night. Hopefully they’ll work out. I’ll let you know!
The mussels with fennel sound terrific!
Mark, can’t wait to hear what you think!
I could imagine the aroma when you pour the Remy Martin. Must be divine.
Georgous mussels!! Perfect!
I’ll check out Jamie Oliver’s speech in a sec.
Right now I want to tell you how great this recipe is. I love mussels and this is a super combination of flavors!
This looks great! I love the 10 recipes idea, I think that’s brilliant.
Oh! My mouth is watering at the pictures…looks absolutely delicious, bacon with mussels…yummie!
I just watched the Oliver speech and I am seriously impressed. I intend to contact my local school system to find out if they are planning any changes and what part I can play. My kids are ahead of the game because they know how to cook, having parents who like to spend time in the kitchen.
Barbara L, way to go!
Jamies’ TEDtalk was inspiring and shocking at the same time. Instead of video games and the internet, we need to get kids in the kitchen. At the very least, teach them what healthy food is, and what it looks like. It’s sad (in the video) that these children can’t even recognize a TOMATO!