Mussels And Fennel With Saffron Cream Sauce

Recipe Ingredients

2		Live mussels - scrubbed and
		Debearded
1 tablespoon	15ml	Olive oil
1 1/2 cups	355ml	Julienned fennel - (abt 1/2 bulb)
1		Red pepper - julienned
1		Yellow pepper - julienned
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 oz	56g	Herbsaint
2 cups	474ml	Heavy cream
1		Saffron
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

In a saute pan, heat the olive oil. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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