Mussels with Pancetta and Creme Fraiche

• 2 tbsp. extra-virgin olive oil
• 4 oz. pancetta or bacon
• 1/2 red onion
• 1 celery rib
• 1/2 fennel bulb
• 4 clove garlic
• 3/4 c. dry white wine
• 48 mussels
• 1 1/4 c. fish stock
• 1/2 c. Creme fraiche
• 2 tbsp. lemon juice
• 1/2 c. packed parsley leaves
• 2 tbsp. marjoram leaves
• 1 pinch crushed red pepper
• kosher salt
• Crusty bread

1. In a large enameled cast-iron casserole, heat the oil.
2. Add the pancetta and cook over moderately low heat until crisp, 5 minutes.
3. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, 7 minutes.
4. Stir in the wine and simmer over moderately high heat until almost all of the liquid is evaporated, 3 minutes.
5. Add the mussels and stock and bring to a simmer; cover and cook until the mussels open, 4 minutes.
6. Stir in the creme fraiche.
7. Off the heat, stir in the lemon juice, parsley, marjoram, and crushed red pepper.
8. Season with salt and transfer to bowls.
9. Serve with crusty bread.
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extravirgin olive oil, pancetta, red onion, celery, fennel bulb, clove garlic, white wine, mussels, fish stock, lemon juice, parsley, marjoram leaves, red pepper, kosher salt, crusty bread

Taken from www.delish.com/recipefinder/mussels-pancetta-creme-fraiche-recipe-fw0914 (may not work)