| 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
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