Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 cups 125g / 4.4oz Thinly-sliced onions

  3. 1 1/2 cups 355ml Thinly-sliced fennel - (abt 1/2 bulb) Salt - to taste Freshly-ground black pepper - to taste

  4. 2 cups 125g / 4.4oz Thinly-sliced tomatoes

  5. 1 tablespoon 15ml Garlic

  6. 4 cups 948ml Dry white wine

  7. 1/2 cup 118ml Heavy cream

  8. 1/4 teaspoon 1 1/3ml Saffron threads

  9. 4 Live mussels - scrubbed, debearded

  10. 1 tablespoon 15ml Finely- chopped fresh parsley leaves

  11. 1 lb 454g / 16oz Idaho potatoes - peeled, and Cut 4" by

  12. 1/4" thick

Instructions Jump to Ingredients ↑

  1. 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.


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