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Name: Steamed Mussels with Pommes Frites
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Saffron threads; 2 tb olive oil; 1/2 c Heavy cream; ; thick; 1 1/2 c Thinly sliced fennel; (about; 2 c Thinly sliced tomatoes; 4 Dozen live mussels; scrubbed; 1 tb Finely chopped fresh parsley; ; inches by 1/4-inch; ; debearded; 2 c Thinly sliced onions; Salt; 4 c Dry white wine; 1 lb Idaho potatoes; peeled and; Black Pepper freshly ground; 1 tb Garlic

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INGREDIENTS

1/4 ts Saffron threads
2 tb olive oil
1/2 c Heavy cream
; thick
1 1/2 c Thinly sliced fennel; (about
2 c Thinly sliced tomatoes
4 Dozen live mussels; scrubbed
1 tb Finely chopped fresh parsley
; inches by 1/4-inch
; debearded
2 c Thinly sliced onions
Salt
4 c Dry white wine
1 lb Idaho potatoes; peeled and
Black Pepper ; freshly ground
1 tb Garlic

Servings

INSTRUCTIONS

Preheat the fryer. In a large saute pan with a lid, heat the olive oil. When the pan is hot, add the onions and fennel. Season with salt and pepper. Saute for 2 minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add the wine, cream and saffron. Bring the mixture to a simmer. Add the mussels and parsley then cover. Simmer for 4 to 6 minutes or until the mussels open. Discard any shells that do not open. Fry the potatoes in oil until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the mussels into a shallow bowls and serve the frites on the side. Yield: 4 servings Per serving: 1750 Calories (kcal); 72g Total Fat; (55% calories from fat); 16g Protein; 115g Carbohydrate; 163mg Cholesterol; 128mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC36 Converted by MM_Buster v2.0n.

NOTES

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Steamed Mussels with Pommes Frites

1/4 ts Saffron threads
2 tb olive oil
1/2 c Heavy cream
 ; thick
1 1/2 c Thinly sliced fennel; (about
2 c Thinly sliced tomatoes
4 Dozen live mussels; scrubbed
1 tb Finely chopped fresh parsley
 ; inches by 1/4-inch
 ; debearded
2 c Thinly sliced onions
 Salt
4 c Dry white wine
1 lb Idaho potatoes; peeled and
 Black Pepper freshly ground
1 tb Garlic

Preheat the fryer.    In a large saute pan with a lid, heat the olive oil. When the pan is hot,  add the onions and fennel. Season with salt and pepper. Saute for 2  minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute  for 1 minute. Add the wine, cream and saffron. Bring the mixture to a  simmer. Add the mussels and parsley then cover. Simmer for 4 to 6 minutes  or until the mussels open. Discard any shells that do not open. Fry the  potatoes in oil until golden brown. Remove and drain on paper towels.  Season with salt and pepper. To serve, spoon the mussels into a shallow  bowls and serve the frites on the side.    Yield: 4 servings        Per serving: 1750 Calories (kcal); 72g Total Fat; (55% calories from fat);  16g Protein; 115g Carbohydrate; 163mg Cholesterol; 128mg Sodium Food  Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 14 Fat;  0 Other Carbohydrates    Recipe by: EMERIL LIVE SHOW #EMIC36      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (766g)
Recipe Makes: 1 servings

Calories: 470
Calories from Fat: 260 (55%)

Amt Per Serving		% DV

	Total Fat 28.9g	38 %
	Saturated Fat 14.7g	73 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 1.6g
Cholesterol 81.5mg		25 %
Sodium 38mg		1 %
Potassium 265.6mg		7 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10.1g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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