Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Emeril's Mussels INGREDIENTS: 2 tablespoons unsalted butter 1 cup julienne yellow onions Salt Freshly ground black pepper 1 cup julienne carrots 1 cup julienne red bell pepper 1 cup julienne fennel, (bulb part only) 2 tablespoons chopped garlic 1 cup fresh tomatoes, peeled, seeded and chopped 4 cups white wine Splash of Pernod 1/2 cup heavy cream 1 tablespoon finely chopped parsley leaves 2 dozen fresh mussels, scrubbed and debeared Loaf of crusty French Bread INSTRUCTIONS: In a large sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. sauté for 2 minutes. Add the carrots, peppers, and fennel. Season with salt and pepper. sauté for 2 minutes. Add the garlic and tomatoes, continue to sauté for 1 minute. Add the wine and bring the liquid to a simmer. Cook for 2 minutes. Add the Pernod and cream and bring the liquid to a boil. Add the mussels. Season with salt and pepper. Cover with a lid. Cook for about 4 to 5 minutes or until all of the shells have opened. Remove from the heat and discard any shells that do not open. Serve the mussels and liquid in a deep bowl. Serve with crusty bread. Yield: 4 appetizer servings. Return to recipe index