Stew with breakfast bacon, fennel and mussels

Cut the bacon into thick slices. Heat the oil in a frying pan and fry the bacon. Remove from the pan and stir the cakes.

Add the onion to the shortening and fruit soft and brown in about 5 minutes. Add the fennel, garlic and tarragon and fruit for another minute.

Sprinkle everything with the flour and stir. Pour in the wine, bring to the boil while stirring and simmer for 1 minute.

Remove mussels that do not open after a tap on the work surface. Put the rest of the mussels on the vegetables in the pan and allow them to be covered in about 5 minutes.

Cover everything well and add the bacon. Stew covered for another 5 minutes. Season with salt and pepper.

Sprinkle the stew with the fennel green. Tasty with fried potatoes.