Free Recipe Emeril s Mussels
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Emeril s Mussels Recipe
2 tb Unsalted butter
1 c Julienne yellow onions
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Julienne carrots
1 c Julienne red bell pepper
1 c Julienne fennel; bulb part
-only
2 tb Chopped garlic
1 c Peeled; seeded, chopped
-fresh tomatoes
4 c White wine
1 ds Pernod
1/2 c Heavy cream
1 tb Finely-chopped parsley
-leaves
2 Dozen Fresh mussels;
-scrubbed, debeared
1 Crusty French bread loaf
Emeril s Mussels Preparation
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. This recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-16-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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