Emeril's Mussels (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
1 cup julienne yellow onions |
salt |
freshly ground black pepper |
1 cup julienne carrots |
1 cup julienne red bell pepper |
1 cup julienne fennel, (bulb part only) |
2 tablespoons chopped garlic |
1 cup fresh tomatoes, peeled, seeded and chopped |
4 cups white wine |
splash of pernod |
1/2 cup heavy cream |
1 tablespoon finely chopped parsley leaves |
2 dozen fresh mussels, scrubbed and debeared |
loaf of crusty french bread |
Directions:
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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