Emeril's mussels

Yield: 4 servings

Measure 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

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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