| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Garlic |
| 4 |
c |
Dry white wine |
| 1/2 |
c |
Heavy cream |
| 1/4 |
ts |
Saffron threads |
| 4 |
|
Dozen live mussels; scrubbed and |
|
|
; debearded |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 1 |
lb |
Idaho potatoes; peeled and cut 4 |
|
|
; inches by 1/4-inch |
|
|
; thick |
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; 14 Fat;
0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC36
Converted by MM_Buster v2.0n.
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