Mussels in Champagne sauce (Pinot Grigio)

 二人份量 (for 2 ppl)

青口1.5公斤 - 1.5kg of mussels

蒜四瓣 - 4 cloves of garlic (sliced)

紅蔥頭一個 - 1 shallot (diced)

茴香一個 - 1 bulb of fennel slice

番荽10克 - 10g of parsley

煙燻火腿80克 - 80g of Speck (or smoked bacon)

香檳兩杯 - 2 cups of champagne

牛油20克 - 20g of butter

Wash and clean mussels. Pull out the beard

Medium heat. Heat up pan and then add oil. Heat oil in pan for a bit. Add chopped garlic and shallots and saute for 2 mins.

Next  add the bacon and cook for 2 minutes.

Then add the fennel and saute for another minute.

Add in the 2 cups of wine and let cook for 2 mins to let alcohol evaporate.

Add 20g of butter and stir well.

Then add in mussels. Stir mussels and cover and cook for at least 4 minutes.

One last stir of the mussels to make sure all are open. Then add parsley, stir. Done