Steamed Mussels With Pommes Frites

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Thinly-sliced onions
1 1/2 cups	355ml	Thinly-sliced fennel - (abt 1/2 bulb)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Thinly-sliced tomatoes
1 tablespoon	15ml	Garlic
4 cups	948ml	Dry white wine
1/2 cup	118ml	Heavy cream
1/4 teaspoon	1.3ml	Saffron threads
4		Live mussels - scrubbed, debearded
1 tablespoon	15ml	Finely- chopped fresh parsley leaves
1 lb	454g / 16oz	Idaho potatoes - peeled, and
		Cut 4" by 1/4" thick

Recipe 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C36) - from the TV FOOD - NETWORK

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