| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Emlive03 | 4 | servings |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | c | Julienne yellow onions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Julienne carrots |
| 1 | c | Julienne red bell pepper |
| 1 | c | Julienne fennel; bulb part only |
| 2 | tb | Chopped garlic |
| 1 | c | Peeled; seeded, chopped fresh tomatoes |
| 4 | c | White wine |
| 1 | ds | Pernod |
| 1/2 | c | Heavy cream |
| 1 | tb | Finely-chopped parsley leaves |
| 2 | Dozen Fresh mussels; scrubbed, debeared | |
| 1 | Crusty French bread loaf |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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