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] 10-03-1997 Recipe by: Emeril Lagasse. Add wine and cream and boil until liquid thickens, about 10 minutes. Pull the pan away from the heat and flame the Herbsaint. Pull the pan away from the heat and flame the Herbsaint. Spoon the mixture into shallow bowls and garnish with the chopped parsley and fennel fronds. Chopped shallots; 1 tsp Chopped garlic; 2 ounce Herbsaint; 2 c. Heavy cream; 1 pch Saffron; Â Â Salt to taste; Â Â Freshly-grnd black pepper to taste I have a weird obsession with sharks, I unashamedly jam out to country music, and I’m a real stickler for the Oxford comma! Take the pan away from the heat and add the Herbsaint. Bring to a boil and then reduce to a simmer. It’s a perfect dish to enjoy outside on a sunny Florida evening- cool breeze, pink sky, sangria- what more could you ask for? His shows may not have been that entertaining, but he can still cook a hell of a lot better than most of the schmucks that they have on there now (I’m looking at you two Rachael Ray and Sandra Lee). Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Extra virgin olive oil; 1Â 1/2 c. Julienned fennel - (abt 1/2 bulb) 1 x Red pepper julienned; 1 x Yellow pepper julienned; 1 Tbsp. 436. Add mussels. Season with salt and pepper. Mussels and Fennel with Saffron Cream Broth, (I doubled the recipe for 6 people and we had no problem finishing it. Remove ads. Hi, I’m Rachael, but you can call me “Rach,” or the nickname that titled this blog, “Spache the Spatula.” Food is my passion and baking is my de-stressor. https://www.bigoven.com/recipe/mussels-and-fennel-with-saffron-cream-sauce/135702, Get Detailed Nutrition Facts on Any Recipe. Carefully place the pan back over the heat for about 15 seconds to get the alcohol warm, and flame, shaking the pan several times. Link in another recipe. Simmer the mixture for 3 to 4 minutes or until the mussels open. Subscribe to receive new posts via email. And, though as it turns out I, personally, am not that biggest fan of mussels, everyone else said they were the best they had ever had! The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes. What would you serve with this? 2 doz Live mussels scrubbed and; Â Â debearded; 1 Tbsp. As a result, several features will be disabled. Add the mussels, cover the pan, and simmer until the mussels open, 3 to 4 minutes. Hi, this web browser has Javascript disabled. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. You definitely are going to want some crusty bread on hand to sop up the creamy sauce. ), 2 dozen live mussels, scrubbed and de-bearded, 1 1/2 cups fennel, julienned (about 1/2 a bulb) (reserve some of the green fronds to garnish), 2 ounces Herbsaint (or other anise-flavoured liqueur). Place back on the heat and add the cream. cookbook a while ago and as soon as I saw this recipe, I knew it had to go on my Florida menu for my mom’s sake- she loves mussels. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try this Mussels And Fennel with Saffron Cream Sauce recipe, or contribute your own. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/mussels-and-fennel-with-saffron-cream-sauce/135702. 2 dozen live mussels, scrubbed and debearded; 1 tablespoon olive oil; 1 1/2 cup julienne fennel (about 1/2 bulb) 1 red pepper, julienne; 1 yellow pepper, julienne; 1 tablespoon minced shallots; 1 teaspoon minced garlic; 2 ounces Herbsaint; 2 cups heavy cream; Pinch saffron; Salt and pepper; 2 … It was my first time ever cooking mussels, and to be honest, my first time eating them ha ha. Sign up for our newsletter and be the first to know about, Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, 1 1/2 cups thinly sliced fennel bulb (about 1/2 bulb), 1 medium-size red bell pepper, cut into strips, 1 medium-size yellow bell pepper, cut into strips, Salt and freshly ground black pepper to taste, 2 dozen live mussels, scrubbed and debearded, 2 tablespoons chopped fresh parsley leaves. Cook, stirring, for 2 to 3 minutes. Sauté until fennel is tender, about 5 minutes. Discard any unopened mussels. Bring the heat up to a boil and reduce to a simmer. Calories per serving: 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!