Recipes

Post Office Box 141
Long Cove Road
Tenants Harbor, Maine 04860
Tel: 1-888-229-1436
info@greateasternmussel.com


Mussels and Fennel with Saffron Cream Sauce
INGREDIENTS:

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 tablespoons chopped parsley


INSTRUCTIONS:

In a sauté pan, heat the olive oil. When the pan is hot, saut? the fennel, peppers, shallots and garlic for 2-3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3-4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley. Yields: 2 servings

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