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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
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Add bacon to a large pot set over medium-high heat. Cook, stirring often with a wooden spoon, until diced bacon is starting to crisp up and has rendered some fat. Add fennel, reduce heat to medium, and cook until it is softened. Add thyme, garlic, mussels, and wine. Cover the pot. Cook until mussels have opened up, about 4 minutes. Discard mussels that don't open. When mussels are done, turn off heat, and add butter, parsley, and lemon juice. Stir well, and season to taste with salt and pepper. Dump mussels in a large bowl, and serve with crusty bread.