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Emeril's Mussels
2
1
Tablespoon Unsalted butter
Cup Julienne yellow onions
Salt; to taste
Freshly−ground black pepper; to taste
1
1
1
2
1
4
1
1
1
2
1
1
Cup Julienne carrots
Cup Julienne red bell pepper
Cup Julienne fennel; bulb part only
Tablespoon Chopped garlic
Cup Peeled; seeded, chopped fresh tomatoes
Cup White wine
Dash Pernod
/2 Cup Heavy cream
Tablespoon Finely−chopped parsley leaves
Dozen Fresh mussels; scrubbed, debeared
Crusty French bread loaf
/2 Fat; 0 Other Carbohydrates
In a large saute pan, over medium heat, melt the butter. Add the onions.
Season with salt and pepper. Saute for 2 minutes. Add the carrots, peppers,
and fennel. Season with salt and pepper. Saute for 2 minutes. Add the garlic
and tomatoes, continue to saute for 1 minute. Add the wine and bring the
liquid to a simmer. Cook for 2 minutes. Add the Pernod and cream and bring
the liquid to a boil. Add the mussels. Season with salt and pepper. Cover
with a lid. Cook for about 4 to 5 minutes or until all of the shells have
opened. Remove from the heat and discard any shells that do not open. Serve
the mussels and liquid in a deep bowl. Serve with crusty bread. This recipe
yields 4 appetizer servings.
Emeril's Mussels
225
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