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    Free mussels recipes

      RECIPE TITLE "Steamed Mussels in Fennel Pernod Broth" by Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yields 4 servings time---difficulty moderate

      RECIPE INGREDIENTS

    1 tablespoon olive oil
    1 cup chopped fennel, bulb only
    1 onion, cut in half and sliced
    2 teaspoons salt
    10 turns freshly ground black pepper
    2 tablespoons minced garlic
    1/2 cup pernod
    1/2 cup peeled and chopped Italian plum tomatoes
    2 cups Shrimp Stock, Clam Juice, or Water
    40 mussels, cleaned and debearded
    1/2 cup chopped green onions

      RECIPE METHOD

    1. Heat the oil in an Emerilware Stainless Chef's Pan over high heat. Add the fennel, onions, salt, and pepper and sauté for 2 minutes. Add the garlic and Pernod and stand back in case it flames.
    2. Stir in the tomatoes and shrimp stock and bring to a simmer. Add the mussels and green onions, cover, and steam over high heat until all of the mussel shells have opened, for about 4 minutes.
    3. Remove the mussels with tongs and let the broth cook for 2 minutes longer. Remove from the heat. Makes 3 cups broth.
    4. To serve, arrange 10 mussels in each of 4 shallow bowls, and spoon 3/4-cup of the broth over them.

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