Recipe courtesy of Emeril Lagasse
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 1/2 cups thinly sliced fennel (about 1/2 bulb)
  • Salt
  • Freshly ground black pepper
  • 2 cups thinly sliced tomatoes
  • 1 tablespoon garlic
  • 4 cups dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon saffron threads
  • 4 dozen live mussels, scrubbed and debearded
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 pound Idaho potatoes, peeled and cut 4 inches by 1/4-inch thick
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 1/2 cups thinly sliced fennel (about 1/2 bulb)
  • Salt
  • Freshly ground black pepper
  • 2 cups thinly sliced tomatoes
  • 1 tablespoon garlic
  • 4 cups dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon saffron threads
  • 4 dozen live mussels, scrubbed and debearded
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 pound Idaho potatoes, peeled and cut 4 inches by 1/4-inch thick

Directions

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.

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.

IDEAS YOU'LL LOVE

Classic Steamed Mussels

Dubliner Steamed Mussels

Steamed Mussels with Fennel and Ouzo

Recipe courtesy of Bobby Flay

Steamed Mussels in Tarragon Dijon Emulsion

Recipe courtesy of Charlie Palmer

Black Mussels Steamed in Saffron Broth Recipe

Steamed Mussels with Chicory and Red Onions

Recipe courtesy of Mario Batali

Mussels

Mussels

Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca

Recipe courtesy of Daisy Martinez

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

7am | 6c
8am | 7c
9am | 8c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here