Pro reveals the one thing people do wrong when tasting cheese, Deliveroo are giving away free whole cakes tomorrow — how to score one, Heart-warming reason behind man's $4k restaurant tip. Cover tightly and cook over a high heat, stirring once or twice, until all the mussels are open. Remove the mussels and let the broth cook for 2 minutes. Discard any mussels that do not open their shell. Hi, this web browser has Javascript disabled. Serve immediately with lots of crusty bread. Serve the mussels with the crusty bread. Want to eat at Michelin-starred Liath restaurant? Serve immediately with lots of crusty bread. Yields: 2 servings : Recipe from "Emerils New New Orleans Cooking" Reproduced by permission from William Morrow & Company Inc. Make sure your fishmonger gets you fresh mussels … Remove the saute pan from the heat and add the Pernod. The result was still quite good. Fennel that is raw has a distinct mild liquorice flavour, but when it’s … Cover the saucepan, shake it well and continue cooking for about five minutes, shaking halfway through, until the mussels have opened. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth. Add the Pernod and cream. 2 pounds mussels, rinsed and scrubbed Bring to a boil and reduce by 1/3. Full of flavour and a wonderful creamy stock. 2. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Return the mussels to the pan (having removed the top shells if desired) add the parsley, season lightly, and shake the pan well to coat the mussels with the sauce. Sauté the fennel, shallot and garlic in the olive oil over a medium heat until soft. Mussels with White Wine Pernod Sauce. 3 banana shallots, very finely chopped Pyramid or plate, carbs or veggies: What really is the ideal diet? Serve in shallow bowls with crusty bread to scoop up all the delicious juices. 2. It’s an incredibly refreshing summer drink, generally served diluted with water. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. It's surprisingly easy to recreate this bistro favorite right at home. They should be translucent when done, but not browned! Stir in the sliced fennel and tomato, and continue cooking about 5 minutes. Mussels are low in fat and rich in many minerals, including iron and zinc. Pour soup over all, and scatter with fennel tops. In a large saut=E9 pan heat the olive oil. Season with salt and pepper. Place the saut‚ pan back on the heat and flame the vegetables for 1 minute. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. Bring to a boil. Make sure your fishmonger gets you fresh mussels … Change ), You are commenting using your Google account. ( Log Out /  Most of our mussels come from Canada’s Prince Edward Island, labeled as “PEI mussels.” They are often sold in 2-pound mesh bags, the perfect amount for a dinner for two or appetizers for four. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Change ), You are commenting using your Facebook account. Remove ads. Spoon the broth over the mussels. Give it a go, Frequently asked questions about your digital subscription, Specially selected and available only to our subscribers, Exclusive offers, discounts and invitations, Explore the features of your subscription, Carefully curated selections of Irish Times writing, Sign up to get the stories you want delivered to your inbox, An exact digital replica of the printed paper, 1 fennel bulb, outer leaves removed, halved and sliced thinly, 50ml Pernod (or 100ml white wine and two star anise).