Mussels with Pancetta and Crème Fraîche

1. Finally a little different spin on mussels --they were delicious and be sure to have some crusty bread for the sauce. I halved the recipe and used 2# of mussels.This recipe is from Food & Wine magazine September 2014.

1. 
   
2. 2 tablespoons extra-virgin olive oil
3. 4 ounces pancetta or bacon, finely chopped
4. 1/2 red onion, finely chopped
5. 1 celery rib, finely chopped
6. 1/2 fennel bulb, chopped
7. 4 garlic cloves, thinly sliced
8. 3/4 cup dry white wine
9. 48 mussels, scrubbed
10. 1 1/4 cups fish stock, or 3/4 cup clam juice plus 1/2 cup of water
11. 1/2 cup crème fraîche
12. 2 tablespoons fresh lemon juice
13. 1/2 cup packed parsley leaves
14. 2 tablespoons marjoram leaves
15. Pinch of crushed red pepper
16. Kosher salt
17. Crusty bread, for serving
18. In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until softened, 7 minutes. Stir in the wine and simmer over moderately high heat until almost all of the liquid is evaporated, 3 minutes. Add the mussels and stock and bring to a simmer; cover and cook until the mussels open, 4 minutes. Stir in the crème fraîche.
19. Off the heat, stir in the lemon juice, parsley, marjoram and crushed red pepper. Season with salt and transfer to bowls. Serve with crusty bread.