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Steamed Mussels With Pommes Frites
2
2
1
Tablespoon Olive oil
Cup Thinly sliced onions
−1/2 Cup Thinly sliced fennel; (about 1/2 bulb)
Salt
Freshly ground black pepper
2
1
4
1
1
4
1
1
Cup Thinly sliced tomatoes
Tablespoon Garlic
Cup Dry white wine
/2 Cup Heavy cream
/4 Teaspoon Saffron threads
Dozen live mussels; scrubbed and debearded
Tablespoon Finely chopped fresh parsley leaves
Pound Idaho potatoes; peeled and cut 4 inches by 1/4−inch thick
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
Steamed Mussels With Pommes Frites
596
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