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Dairy Emlive10 1 Servings

INGREDIENTS

2 T Olive oil
2 c Thinly sliced onions
1 1/2 c Thinly sliced fennel, about
1/2 bulb
Salt
Freshly ground black pepper
2 c Thinly sliced tomatoes
1 T Garlic
4 c Dry white wine
1/2 c Heavy cream
1/4 t Saffron threads
4 Dozen live mussels, scrubbed
and
debearded
1 T Finely chopped fresh parsley
leaves
1 lb Idaho potatoes, peeled and
cut 4
inches by 1/4-inch
thick
Fat, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the fryer.  In a large saute pan with a lid, heat the olive
oil. When the pan is  hot, add the onions and fennel. Season with salt
and pepper. Saute  for 2 minutes. Add the tomatoes and garlic. Season
with salt and  pepper. Saute for 1 minute. Add the wine, cream and
saffron. Bring  the mixture to a simmer. Add the mussels and parsley
then cover.  Simmer for 4 to 6 minutes or until the mussels open.
Discard any  shells that do not open. Fry the potatoes in oil until
golden brown.  Remove and drain on paper towels. Season with salt and
pepper. To  serve, spoon the mussels into a shallow bowls and serve the
frites on  the side.  Yield: 4 servings  Converted by MC_Buster.  Per
serving: 1750 Calories (kcal); 72g Total Fat; (55% calories from  fat);
16g Protein; 115g Carbohydrate; 163mg Cholesterol; 128mg Sodium  Food
Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0  Fruit;
Recipe by: EMERIL LIVE SHOW #EMIC36  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2143
Calories From Fat: 809
Total Fat: 92.9g
Cholesterol: 163mg
Sodium: 1214.7mg
Potassium: 4651.3mg
Carbohydrates: 156.4g
Fiber: 67g
Sugar: 35.1g
Protein: 33.8g


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