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Mussels with Pancetta, Radicchio, Garlic, Basil and Garlic , Steven Martin, Souse Chef, Rococo, Philadelphia, PA

Yield, 4 Servings

olive oil
8 oz.             pancetta, large julienne
1 bh.            broccoli rabe, rough chop
1/2 hd.         radicchio, julienne
4 tsp.           minced garlic
2 tsp.           crushed red pepper flakes
60                Whitewater Mussels
4oz.              chicken stock
4 tblsp.        butter
12                large leaves, basil, chiffonade salt and pepper

Method Sauté the pancetta in olive oil. Add broccoli rabe, radicchio, garlic and red pepper flakes.  Sauté for three minutes.   Add the mussels, deglaze the pan with white wine, then add the chicken stock.  Cover the mussels and steam until opened. Season and mount the dish with butter.  Finish with basil and serve.