mussels fennel cream sauce

Take the pan away from the heat and add the Herbsaint. Add the mussels and stir. Season with salt and pepper. Add the fennel and bell peppers, and season with salt and pepper. Cover and cook until mussels open, about 5 minutes. If you don’t have Pernod on hand, use Sambuca or Ricard Pastis. This fennel-infused sauce requires some crusty bread or frites to soak it all up. Mussels in a Fennel Cream Sauce (serves 4) Printable Version. Bring to a boil. Discard any that do not close when tapped. It’s the best mussels recipe for busy weeknights when you need a quick meal but still want a deliciously inspired one. This Mussels Pasta With Garlic And Fennel was inspired by reader favorite Creamy Garlic Mussels and is a taste-trip to Tuscany. In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add mussels. Scrub mussels, removing any beards. Drain and dice tomatoes, reserving juice. Sauté until fennel is tender, about 5 minutes. Add the broth and cream. Add the Pernod and reduce by half. In Dutch oven or large saucepan, heat oil over medium heat; fry onion, garlic, celery, fennel, basil, oregano, bay leaf, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. This is a recipe that tastes and looks like luxury, but comes together simply and in less than half an hour. Add the shallots, garlic, and heavy cream and stir in the saffron. 2 pounds mussels, cleaned 1/2 large Vidalia Onion, diced (about 1 1/2 cups) 1 tsp garlic, minced 1 large fennel bulb, sliced (about 2 cups) 1 pint light cream 1 1/2 cups white wine 1 1/2 cups water Salt Pepper 1 Bayleaf 2 tbsp olive oil 1 tsp butter . Cook, stirring, for 2 to 3 minutes. Set aside. Carefully place the pan back over the heat for about 15 seconds to get the alcohol warm, and flame, shaking the pan several times. The best part about mussels is that they take on whatever flavour you give them. This sauce is a cream based sauce that’s flavoured with smoked sausage, fennel, shallots, and garlic along with Pernod, which is an anise flavoured liqueur adding a subtle sweetness to the cream sauce. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking. Add wine and cream and boil until liquid thickens, about 10 minutes. Season with salt and pepper. Set aside.

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