| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce07 |
2 |
Servings |
INGREDIENTS
| 2 |
|
Dozen Live mussels, scrubbed |
|
|
and |
|
|
Debearded |
| 1 |
T |
Olive oil |
| 1 1/2 |
c |
Julienned fennel -, abt 1/2 |
|
|
bulb |
| 1 |
|
Red pepper, julienned |
| 1 |
|
Yellow pepper, julienned |
| 1 |
T |
Minced shallots |
| 1 |
t |
Minced garlic |
| 2 |
oz |
Herbsaint |
| 2 |
c |
Heavy cream |
| 1 |
pn |
Saffron |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
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 -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1997
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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