Emeril's Mussels

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 appetizer servings
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2 tablespoons unsalted butter

1 cup julienne yellow onions


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


  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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