Emeril's Mussels

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Julienne yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	110g / 3.9oz	Julienne carrots
1 cup	237ml	Julienne red bell pepper
1 cup	237ml	Julienne fennel, bulb part only
2 tablespoons	30ml	Chopped garlic
1 cup	62g / 2.2oz	Peeled, seeded, chopped fresh tomatoes
4 cups	948ml	White wine
1		Pernod
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Finely-chopped parsley leaves
2		Fresh mussels - scrubbed, debeared
1		Crusty French bread loaf

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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