Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries
Show: The Essence of Emeril
Episode: Comfort Food
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- Recipe categories: Vegetables, Shellfish, Mussel, Potato, Onion, Tomato,
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Total Reviews: 5
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By The Tongue
Chicago, Illinois
on January 16, 2012
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I really enjoy tomato based broth with my mussles. Served this up to Sister's In Law family with 3 young boys and my two daughters. Every mussel was devoured. As a twist, I strained some of the broth, reduced it slightly and hit it with a bit of heavy cream. Sauce also a huge hit. The fennel provides great flavor - I passed on Pernod as my spouse is not a fan. Excellent results.
By joyceparrillo_1...
deland, 48
on December 31, 2011
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as always, Emeril delivers another wonderful recipe! first time I made Mussels and they were terrific!
By mismax
Richardson, TX
on March 06, 2010
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Served last night with crusty bread. Very good. Where the recipe calls for 1 cup Pernod or white wine to deglaze pan, I used white wine, then used the 2 tbs Pernod later in the dish. Also, I used a can of San Marzano tomatoes and crushed them with my hands before adding. Thewhole house smelled wonderful.
By LORRAINE BECKER
LOS ANGELES
on August 23, 2009
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I always wanted to make mussels like I order in the restaurants and this allowed me to do just that. I skipped the Pernod as I am not a fan of anise, but it turned out great. I really like broth for bread dipping so I would double the recipe next time.
By cheftee67
Winona lake, IN
on January 21, 2008
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I always steam my mussels in white wine or beer. We wanted to do something different and tried this recipe. It is fabulous! I made pommes frites and served them with aioli, remoulade and curried ketchup. Everyone loved both the mussels and the pommes frites.
I would sautee the fennel a little longer than it says - maybe almost 10 minutes, to get it soft.