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 Corn and Tomatoes - Chorros a la Chalaca

Recipe courtesy of Daisy Martinez

Steamed Mussels with Chicory and Red Onions

Recipe courtesy of Mario Batali

Mussels

Mussels

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

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

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

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c