Steamed Mussels With Pommes Frites

Do you have an addiction? Is there anything that you believe you “really need?” Is there anything that you could not imagine losing for a few weeks? Do you plan your life around the ability to get or use something? Is there any behavior, habit or unhealthy desire that you can’t stop? Are other areas of your life suffering (family, friends, career, finances, health) because of a certain behavior? Is a certain behavior preventing you from growing in Christ? Do thoughts of a certain item or action or person consume you more and bring more pleasure than thoughts about God? Is there anything that is wasting your money and time? Is there anything in your life that you keep hidden from others? Is there anything in your life that leaves you anxious, guilty or empty, but yet you still desire more of it? Is there anything that is mastering you? When you are grumpy, depressed, scared, bored, stressed or irritable, where is the first place you turn? What or whom do you trust for comfort and protection, adventure and satisfaction, purpose and pleasure? Not all the things we can be addicted to are necessarily evil, but if God is not on the top of the food chain you have an addiction. You are worshiping and idol.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive10	1	Servings

INGREDIENTS

2	T	Olive oil
2	c	Thinly sliced onions
1 1/2	c	Thinly sliced fennel, about
		1/2 bulb
		Salt
		Freshly ground black pepper
2	c	Thinly sliced tomatoes
1	T	Garlic
4	c	Dry white wine
1/2	c	Heavy cream
1/4	t	Saffron threads
4		Dozen live mussels, scrubbed
		and
		debearded
1	T	Finely chopped fresh parsley
		leaves
1	lb	Idaho potatoes, peeled and
		cut 4
		inches by 1/4-inch
		thick
		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Preheat the fryer.  In a large saute pan with a lid, heat the olive
oil. When the pan is  hot, add the onions and fennel. Season with salt
and pepper. Saute  for 2 minutes. Add the tomatoes and garlic. Season
with salt and  pepper. Saute for 1 minute. Add the wine, cream and
saffron. Bring  the mixture to a simmer. Add the mussels and parsley
then cover.  Simmer for 4 to 6 minutes or until the mussels open.
Discard any  shells that do not open. Fry the potatoes in oil until
golden brown.  Remove and drain on paper towels. Season with salt and
pepper. To  serve, spoon the mussels into a shallow bowls and serve the
frites on  the side.  Yield: 4 servings  Converted by MC_Buster.  Per
serving: 1750 Calories (kcal); 72g Total Fat; (55% calories from  fat);
16g Protein; 115g Carbohydrate; 163mg Cholesterol; 128mg Sodium  Food
Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0  Fruit;
Recipe by: EMERIL LIVE SHOW #EMIC36  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Lonely? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2143 Calories From Fat: 809 Total Fat: 92.9g Cholesterol: 163mg Sodium: 1214.7mg Potassium: 4651.3mg Carbohydrates: 156.4g Fiber: 67g Sugar: 35.1g Protein: 33.8g