*  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 sauté pan heat the olive oil. When the oil is hot, sauté the
 fennel, onions and shallots for 2 minutes.  Add the garlic. Remove the sauté
 pan from the heat and add the    Pernod.   Place the sauté 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 © 1993 by Emeril Lagasse
 
 
 
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 NOTES: Source: http://starchefs.com/TOC.html.