INGREDIENTS

INSTRUCTIONS

Make the red pepper butter:  In a food processor or blender blend the
butter with the roasted  peppers, the garlic, the red pepper flakes,
and salt to taste until  the mixture is smooth. The red pepper butter
may be made 2 days in  advance and kept covered and chilled.  Scrub the
mussels well in several changes of cold water, scrape off  the beards,
and rinse the mussels. In a large kettle combine 4 cups  water, the
white wine, the Sherry, the fennel bulb, the shallot, the  red pepper
flakes, the fennel seeds, the thyme, and the salt and boil  the
mixture, covered, for 3 minutes. Add the mussels, boil them,  covered,
shaking the kettle occasionally, for 4 to 6 minutes, or  until the
shells have opened, and discard any opened mussels. Arrange  the
mussels, the fennel bulb, and the shallot in shallow bowls, ladle  the
hot broth over them, and spoon about 1 tablespoon of the red  pepper
butter in the center of each serving. Serve the remaining red  pepper
butter separately.  To roast peppers:  Using a long-handled fork char
the peppers over an open flame, turning  them, for 2 to 3 minutes, or
until the skins are blackened. (Or broil  the peppers on a rack of a
broiler pan under a preheated broiler  about 2 inches from the heat,
turning them every 5 minutes, for 15 to  25 minutes, or until the skins
are blistered and charred.) Transfer  the peppers to a bowl and let
them steam, covered, until they are  cool enough to handle. Keeping the
peppers whole, peel them starting  at the blossom end, cut off the
tops, and discard the seeds and ribs.  ( Wear rubber gloves when
handling chilies.)  Serves 8 as a first course.  Gourmet March 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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