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Emeril's Mussels

  • 4servings
  • 30minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsSelenium, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 cup julienne yellow onions

  3. Salt

  4. Freshly ground black pepper

  5. 1 cup julienne carrots

  6. 1 cup julienne red bell pepper

  7. 1 cup julienne fennel, (bulb part only)

  8. 2 tablespoons chopped garlic

  9. 1 cup fresh tomatoes, peeled, seeded and chopped

  10. 4 cups white wine

  11. Splash of Pernod

  12. 1/2 cup heavy cream

  13. 1 tablespoon finely chopped parsley leaves

  14. 2 dozen fresh mussels, scrubbed and debeared

  15. Loaf of crusty French Bread

Instructions Jump to Ingredients ↑

  1. 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.

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