<http://schema.org/recipeInstructions>
" In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel, and garlic and cook, stirring, until softened, 7 minutes. Stir in the wine and simmer over moderately high heat until almost all of the liquid is evaporated, 3 minutes. Add the mussels and stock and bring to a simmer; cover and cook until the mussels open, 4 minutes. Stir in the cr\u00E8me fra\u00EEche. Off the heat, stir in the lemon juice, parsley, marjoram, and crushed red pepper. Season with salt and transfer to bowls. Serve with crusty bread. Find more dinner recipes on Delish! Meatloaf Recipes Easy Pasta Recipes Soup Recipes    table.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a22798/mussels-pancetta-creme-fraiche-recipe-fw0914/>