|2.00 tablespoon||unsalted butter|
|1.00 cup||julienne yellow onions|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 cup||julienne carrots|
|1.00 cup||julienne red bell pepper|
|1.00 cup||julienne fennel; bulb part only|
|2.00 tablespoon||chopped garlic|
|1.00 cup||peeled; seeded, chopped fresh tom|
|4.00 cup||white wine|
|½ cup||heavy cream|
|1.00 tablespoon||finely-chopped parsley leaves|
|2.00||dozen fresh mussels; scrubbed, debeared|
|1.00||crusty french bread loaf|
In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the carrots, peppers, and fennel. Season with salt and pepper. Saute for 2 minutes. Add the garlic and tomatoes, continue to saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook for 2 minutes. Add the Pernod and cream and bring the liquid to a boil. Add the mussels. Season with salt and pepper. Cover with a lid. Cook for about 4 to 5 minutes or until all of the shells have opened. Remove from the heat and discard any shells that do not open. Serve the mussels and liquid in a deep bowl. Serve with crusty bread. This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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