INGREDIENTS

INSTRUCTIONS

FOR THE RED PEPPER BUTTER
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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