| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
New Orleans |
Mc, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped fennel bulb |
| 1 |
c |
Julienne onions |
| 3 |
tb |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 1/2 |
c |
Pernod |
| 1/2 |
c |
Peeled and chopped Italian plum tomatoes |
| 2 |
c |
White wine |
| 40 |
|
Mussels cleaned and debearded |
| 1/2 |
c |
Finely chopped parsley |
| 1 |
|
Loaf crusty french bread |
INSTRUCTIONS
In a large saut=E9 pan heat the olive oil. When the oil is hot, saut=E9 the
fennel, onions and shallots for 2 minutes. Add the garlic. Remove the
saut. pan from the heat and add the Pernod. Place the saut. pan back on the
heat and flame the vegetables for 1 minute. Season with salt and pepper.
Stir in the tomatoes and wine and bring the liquid to a simmer. Add the
mussels and parsley, cover and steam the mussels until all of the shells
have opened, about 4 minutes. Discard any mussels that do not open their
shell. Remove the mussels and let the broth cook for 2 minutes.
Season the broth with salt and pepper, if needed. Remove the broth from
the heat. Divide the mussels between two large shallow bowls. Spoon the
broth over the mussels. Serve the mussels with the crusty bread. Yields: 2
servings
: Recipe from "Emeril's New New Orleans Cooking" Reproduced by
permission from William Morrow & Company Inc. Copyright =A9 1993 by Emeril
Lagasse
Recipe By : Star Chefs http://starchefs.com/TOC.html
Posted to MC-Recipe Digest V1 #219
Date: Tue, 17 Sep 1996 17:48:59 -0400
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