| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce07 |
2 |
servings |
INGREDIENTS
| 2 |
|
Dozen Live mussels; scrubbed and |
|
|
Debearded |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Julienned fennel -; (abt 1/2 bulb) |
| 1 |
|
Red pepper; julienned |
| 1 |
|
Yellow pepper; julienned |
| 1 |
tb |
Minced shallots |
| 1 |
ts |
Minced garlic |
| 2 |
oz |
Herbsaint |
| 2 |
c |
Heavy cream |
| 1 |
pn |
Saffron |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
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
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