Cozze in Porchetta

In a large saucepan – it must be able to accommodate the mussels also open – make wine, fennel seeds and crushed garlic cloves (1) five min. Put the mussels in, put the lid on, steam everything together at a high temperature. Take out mussels that have opened on the spot and peel off upper shell. Discard unopened mussels. Strain the broth through a sieve, boil to about 2 dl.

Mix pureed garlic (2) with breadcrumbs. Season generously with pepper and a little with salt. Sprinkle over mussels. Place a little of the finely striped pancetta on top. Sprinkle with a few drops of “mussel essence” and a little olive oil, put everything together under a red-hot infrared grill for 30 seconds. Serve, enjoy with plenty of pepper and remaining “mussel essence”.

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