Lunchbreak: The Purple Pig chef Jimmy Bannos Jr. makes mussels

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The Purple Pig
500 N. Michigan Avenue



12-20 mussels
1/2 cup diced fennel, celery and onion (equal mix)
1/4 cup pancetta
1/2 clove garlic, sliced thin
2 Tbs creme fraiche
1 tsp marjoram
1 tsp parsley
1/2 tsp chili flakes
1 cup dry white wine
1/2 cup shellfish stock

Saute Pancetta until nice and brown. Add vegetables into pan, saute until soft. Add Mussels then white wine and stock. Cover pan for approximately 2 minutes until mussels are open. Stir in creme fraiche. Add marjoram, parsley and chili flake. Season to taste. Squeeze lemon. Serve with crusty grilled bread.

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