Yield: 2 servings
|2 \N||Dozen Live mussels; scrubbed and|
|1 tablespoon||Olive oil|
|1½ cup||Julienned fennel -; (abt 1/2 bulb)|
|1 \N||Red pepper; julienned|
|1 \N||Yellow pepper; julienned|
|1 tablespoon||Minced shallots|
|1 teaspoon||Minced garlic|
|2 cups||Heavy cream|
|\N \N||Salt; to taste|
|\N \N||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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.