FBD

Emeril's Mussels

Fresh mussels steamed in white wine with a Pernod-scented broth, julienned vegetables, cream, and herbs, served with crusty bread.

FrenchSeafoodIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp unsalted butter
  • 1 cup julienne yellow onions
  • 0 to taste salt and freshly ground black pepper
  • 1 cup julienne carrots
  • 1 cup julienne red bell pepper
  • 1 cup julienne fennel bulb
  • 2 tbsp chopped garlic
  • 1 cup peeled, seeded and chopped fresh tomatoes
  • 4 cup white wine
  • 1 dash Pernod
  • 0.5 cup heavy cream
  • 1 tbsp finely chopped parsley
  • 24 fresh mussels, scrubbed and debearded
  • 1 crusty French bread loaf

Instructions

  1. 1

    In a large saute pan over medium heat, melt the butter. Add the onions, season with salt and pepper, and saute for 2 minutes.

  2. 2

    Add the carrots, bell peppers and fennel. Continue to saute for 2 minutes. Add the garlic and tomatoes and saute for 1 minute.

  3. 3

    Add the white wine and Pernod. Bring to a boil. Add the mussels. Cover and cook for 5-6 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that do not open.

  4. 4

    Stir in the cream and parsley. Season with salt and pepper.

  5. 5

    Ladle into bowls and serve immediately with crusty bread for dipping.

Tags

frenchseafoodemerilwhite winemussels