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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|Serving Size: 1 Serving (766g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 470
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