Steamed mussels with pommes frites

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 cups Thinly sliced onions
1½ cup Thinly sliced fennel; (about 1/2 bulb)
Salt
Freshly ground black pepper
2 cups Thinly sliced tomatoes
1 tablespoon Garlic
4 cups Dry white wine
½ cup Heavy cream
¼ teaspoon Saffron threads
4 Dozen live mussels; scrubbed and
; debearded
1 tablespoon Finely chopped fresh parsley leaves
1 pounds Idaho potatoes; peeled and cut 4
; inches by 1/4-inch
; thick

Directions

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

Converted by MC_Buster.

Per serving: 1750 Calories (kcal); 72g Total Fat; (55% calories from fat); 16g Protein; 115g Carbohydrate; 163mg Cholesterol; 128mg Sodium Food Exchanges: 5½ 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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