Steamed Mussels In Fennel Pernod Broth

* Exported from MasterCook *

STEAMED MUSSELS IN FENNEL PERNOD BROTH

Recipe By : Star Chefs http://starchefs.com/TOC.html
Serving Size : 2 Preparation Time :0:00
Categories : Mc Seafood
New Orleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 loaf crusty french bread

In a large saut=E9 pan heat the olive oil. When the oil is hot, saut=E9 the
fennel, onions and shallots for 2 minutes. Add the garlic. Remove the saut=
=E9
pan from the heat and add the Pernod. Place the saut=E9 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. Yields:
2 servings
Recipe from "Emeril's New New Orleans Cooking"
Reproduced by permission from William Morrow & Company Inc.
Copyright =A9 1993 by Emeril Lagasse



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NOTES: Source: http://starchefs.com/TOC.html.