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 saute pan from the heat and add the Pernod. Place the saute 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 "Emerils New New Orleans Cooking" Reproduced by permission from William Morrow & Company Inc. Copyright =A9 1993 by Emeril Lagasse Recipe By : Star Chefs http://starchefs.com/TOC.html Posted to MC-Recipe Digest V1 #219 Date: Tue, 17 Sep 1996 17:48:59 -0400 From: Mail Delivery Subsystem
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 44 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 1095.5mg||38 %|
|Potassium 462.9mg||12 %|
|Total Carbohydrate 103.3g||30 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 98.7g|
|Protein 21.2g||30 %|
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Calories per serving: 579
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