Mussels and fennel with saffron cream sauce

Yield: 2 servings

Measure Ingredient
2 Dozen Live mussels; scrubbed and
Debearded
1 tablespoon Olive oil
1½ cup Julienned fennel -; (abt 1/2 bulb)
1 Red pepper; julienned
1 Yellow pepper; julienned
1 tablespoon Minced shallots
1 teaspoon Minced garlic
2 ounces Herbsaint
2 cups Heavy cream
1 pinch Saffron
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Chopped parsley

In a saute pan, heat the olive oil. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-03-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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