Bring the heat up to a boil and reduce to a simmer. add wine and bring to a boil. … When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2335 broadcast 06-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
Add the mussels and cover. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. To serve, spoon the mixture into 2 shallow bowls and garnish with the chopped parsley. When the pan is hot, saute the fennel, peppers, shallots, and garlic for 2 to 3 minutes. The sauce is creamy, yet not too heavy paired with the vegetables. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. discard any unopened mussels, then stir parsley into finished dish. The mussels turned out fantastic. Add the fennel and bell peppers, and season with salt and pepper. Simmer the mixture for 3 to 4 minutes or until the mussels open. Increase heat to high and bring to a boil. Crecipe.com deliver fine selection of quality Mussels and fennel with saffron cream sauce recipes equipped with ratings, reviews and mixing tips. Find recipes for your diet. Learn how to cook great Mussels and fennel with saffron cream sauce . Stir in the saffron. The saffron adds in a nice rich flavor. In a saute pan, heat the olive oil. I served this dish up with a nice big Italian salad (recipe coming tomorrow). Season with salt and pepper. Take the pan away from the heat and add the Herbsaint. Add the shallots, garlic, and heavy cream and stir in the saffron. Add the shallots, garlic, and heavy cream and stir in the saffron. Custom folders. Add chopped fennel, shallots, garlic and fennel seeds. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. In a saute pan, heat the olive oil. Add mussels, stir, cover, and cook, shaking pan constantly … Place back on the heat and add the cream. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Heat the olive oil in a large sauté pan over medium heat. This recipe yields 2 servings. Add unlimited recipes. cook, covered, until mussels start to open, 6-8 minutes. Spring Break has officially started for me (we’ve been here since Thursday but technically our Spring Break week just started Monday), and Mikey and I are enjoying it with my family down on the west coast of Florida. Stir in the saffron. Pull the pan away from the heat and flame the Herbsaint. Carefully place the pan back over the heat for about 15 seconds to get the alcohol warm, and flame, shaking the pan several times. In a saute pan, heat the olive oil. Cook, stirring, for 2 to 3 minutes. Stir in the saffron. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. I loved the anise-flavoring that you get from both the fennel and the Herbsaint. Place back on the heat and add the cream. www.spachethespatula.com/mussels-and-fennel-with-saffron-cream-sauce … Heat the olive oil in a saute pan. Season with salt and pepper. stir in cream, pepper and mussels. Naturally, we are spending the majority of our time lazing around at the beach and pool soaking up the rays (which we don’t get a lot of back in Seattle), but we did put our lounging on hold for a bit yesterday and went deep sea fishing!