Delicious Mussels
Instructions:
- 2 Tablespoon Unsalted butter
- 1 Cup Julienne yellow onions
- Salt; to taste
- Freshly−ground black pepper; to taste
- 1 Cup Julienne carrots
- 1 Cup Julienne red bell pepper
- 1 Cup Julienne fennel; bulb part only
- 2 Tablespoon Chopped garlic
- 1 Cup Peeled; seeded, chopped fresh tomatoes
- 4 Cup White wine
- 1 Dash Pernod
- 1/2 Cup Heavy cream
- 1 Tablespoon Finely−chopped parsley leaves
- 2 Dozen Fresh mussels; scrubbed, debeared
- 1 Crusty French bread loaf
- In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the carrots, peppers, and fennel.
- Season with salt and pepper. Saute for 2 minutes.
- Add the garlic and tomatoes, continue to saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook for 2 minutes.
- Add the Pernod and cream and bring the liquid to a boil. Add the mussels. Season with salt and pepper. Cover with a lid.
- Cook for about 4 to 5 minutes or until all of the shells have opened.
- Remove from the heat and discard any shells that do not open. Serve the mussels and liquid in a deep bowl.
- Serve with crusty bread. This recipe yields 4 appetizer servings.