Emeril's mussels
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1.00 | dash | pernod |
| ½ | cup | heavy cream |
| 1.00 | tablespoon | finely-chopped parsley leaves |
| 2.00 | dozen fresh mussels; scrubbed, debeared | |
| 1.00 | crusty french bread loaf | |
Directions
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@...
04-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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