Mussels And Fennel with Saffron Cream Sauce

2 servings

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Mussels And Fennel with Saffron Cream Sauce Ingredients

2 Dozen Live mussels; scrubbed	1 ts Minced garlic
Debearded	2 oz Herbsaint
1 tb Olive oil	2 c Heavy cream
1 1/2 c Julienned fennel -; (abt 1/2	1 pn Saffron
1 Red pepper; julienned	Salt; to taste
1 Yellow pepper; julienned	Freshly-ground black pepper;
1 tb Minced shallots	2 tb Chopped parsley

Instructions for Mussels And Fennel with Saffron Cream Sauce

In a saute pan, heat the olive oil. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized