| STEAMED MUSSELS
IN FENNEL PERNOD BROTH
Yield: 2 servings
- 1 tablespoon olive oil
- 1 cup chopped fennel bulb
- 1 cup julienne onions
- 3 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/2 cup Pernod
- 1/2 cup peeled and chopped Italian plum tomatoes
- 2 cups white wine
- 40 mussels cleaned and debearded
- 1/2 cup finely chopped parsley
- loaf of crusty french bread
In a large saute pan heat the olive oil. When the oil is
hot, sauté the fennel, onions and shallots for 2 minutes.
Add the garlic. Remove the sauté pan from the heat
and add the Pernod. Place the sauté pan back on the
heat and flame the vegetables for 1 minute. Season with salt
and pepper. Stir in the
tomatoes and wine and bring the liquid to a simmer. Add the
mussels and parsley, cover and steam the mussels until all
of the shells have opened, about 4 minutes. Discard any mussels
that do not open their shell. Remove the mussels and let the
broth cook for 2 minutes. Season the broth with salt and pepper,
if needed. Remove the broth from the heat. Divide the mussels
between two large shallow bowls. Spoon the broth over the
mussels.
Serve the mussels with the crusty bread.
Recipe from "Emeril's New New
Orleans Cooking"
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse
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