Emeril's Mussels

Name: Emeril's Mussels
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 appetizer servings
Cuisine: american
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 debearded; Loaf of crusty French Bread

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 appetizer servings

Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 appetizer servings

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 debearded

Loaf of crusty French Bread

Directions

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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