Mussels and fennel with saffron cream sauce recipe. www.spachethespatula.com/mussels-and-fennel-with-saffron-cream-sauce Custom folders. Add the shallots, garlic, and heavy cream and stir in the saffron. Add the mussels, cover the pan, and simmer until the mussels open, 3 to 4 minutes. I’ve always loved Emeril Lagasse’s recipes, but never much cared for his shows- yet I’m still quite sad to see them get cut from Food Network. add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes. Learn how to cook great Mussels and fennel with saffron cream sauce . Place back on the heat and add the cream. 436. Increase heat to high and bring to a boil. … You definitely are going to want some crusty bread on hand to sop up the creamy sauce. Add the fennel and bell peppers, and season with salt and pepper. Take the pan away from the heat and add the Herbsaint. Add the mussels and cover. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. The mussels turned out fantastic. https://www.bigoven.com/recipe/mussels-and-fennel-with-saffron-cream-sauce/135702, Get Detailed Nutrition Facts on Any Recipe. Add the mussels and cover. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Cook, stirring, for 2 to 3 minutes. … Link in another recipe. stir in cream, pepper and mussels. Add wine and cream and boil until liquid thickens, about 10 minutes. I have a weird obsession with sharks, I unashamedly jam out to country music, and I’m a real stickler for the Oxford comma! This recipe yields 2 servings. It’s a perfect dish to enjoy outside on a sunny Florida evening- cool breeze, pink sky, sangria- what more could you ask for? Place back on the heat and add the cream. Season with salt and pepper. Carefully place the pan back over the heat for about 15 seconds to get the alcohol warm, and flame, shaking the pan several times. Heat the olive oil in a saute pan. discard any unopened mussels, then stir parsley into finished dish. Naturally, we are spending the majority of our time lazing around at the beach and pool soaking up the rays (which we don’t get a lot of back in Seattle), but we did put our lounging on hold for a bit yesterday and went deep sea fishing! Simmer the mixture for 3 to 4 minutes or until the mussels open. Mussels and Fennel with Saffron Cream Sauce. Spoon the mixture into shallow bowls and garnish with the chopped parsley and fennel fronds. Bring the liquid to a boil, then reduce the heat to a simmer. Submit a Recipe Correction. Pull the pan away from the heat and flame the Herbsaint. Season with salt and pepper. And, though as it turns out I, personally, am not that biggest fan of mussels, everyone else said they were the best they had ever had! Add the fennel and bell peppers, and season with salt and pepper. Add mussels, stir, cover, and cook, shaking pan constantly … In a saute pan, heat the olive oil. Pull the pan away from the heat and flame the Herbsaint. Chopped shallots; 1 tsp Chopped garlic; 2 ounce Herbsaint; 2 c. Heavy cream; 1 pch Saffron; Â Â Salt to taste; Â Â Freshly-grnd black pepper to taste Add the mussels and cover. Stir in the saffron. Take the pan away from the heat and add the Herbsaint. To serve, spoon the mixture into 2 shallow bowls and garnish with the chopped parsley. What would you serve with this? I loved the anise-flavoring that you get from both the fennel and the Herbsaint. Place back on the heat and add the cream. Season with salt and pepper. Season with salt and pepper. Add chopped fennel, shallots, garlic and fennel seeds. Stir in the saffron. Spoon the mixture into shallow bowls and garnish with chopped parsley. Try this Mussels And Fennel with Saffron Cream Sauce recipe, or contribute your own. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Simmer the mixture for 3 to 4 minutes or until the mussels open. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Bring the heat up to a boil and reduce to a simmer. 2 doz Live mussels scrubbed and; Â Â debearded; 1 Tbsp. Pull the pan away from the heat and flame the Herbsaint. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Pull the pan away from the heat and flame the Herbsaint. Add mussels. It was my first time ever cooking mussels, and to be honest, my first time eating them ha ha. Subscribe to receive new posts via email. cook, covered, until mussels start to open, 6-8 minutes. His shows may not have been that entertaining, but he can still cook a hell of a lot better than most of the schmucks that they have on there now (I’m looking at you two Rachael Ray and Sandra Lee). Bring the heat up to a boil and reduce to a simmer. When the pan is hot, saute the fennel, peppers, shallots, and garlic for 2 to 3 minutes. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Sauté until fennel is tender, about 5 minutes. Cook, stirring, for 2 to 3 minutes. Stir in the saffron. Simmer the mixture for 3 to 4 minutes or until the mussels open. (more about me). Crecipe.com deliver fine selection of quality Mussels and fennel with saffron cream sauce recipes equipped with ratings, reviews and mixing tips. Calories per serving: The saffron adds in a nice rich flavor. Add the mussels and cover. Find recipes for your diet. Bring the heat up to a boil and reduce to a simmer. I served this dish up with a nice big Italian salad (recipe coming tomorrow). Hi, I’m Rachael, but you can call me “Rach,” or the nickname that titled this blog, “Spache the Spatula.” Food is my passion and baking is my de-stressor. Stir in the saffron. Add the shallots, garlic, and heavy cream and stir in the saffron. 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 … When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Simmer the mixture for 3 to 4 minutes, or until the mussels open. In a saute pan, heat the olive oil. add wine and bring to a boil. Season with salt and pepper. Place back on the heat and add the cream. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Mussels and Fennel with Saffron Cream Broth, (I doubled the recipe for 6 people and we had no problem finishing it. The sauce is creamy, yet not too heavy paired with the vegetables. Remove ads. Spring Break has officially started for me (we’ve been here since Thursday but technically our Spring Break week just started Monday), and Mikey and I are enjoying it with my family down on the west coast of Florida. Bring to a boil and then reduce to a simmer. In a saute pan, heat the olive oil. Bring the liquid to a boil, then … Hi, this web browser has Javascript disabled. Sign up for our newsletter and be the first to know about, Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, 1 1/2 cups thinly sliced fennel bulb (about 1/2 bulb), 1 medium-size red bell pepper, cut into strips, 1 medium-size yellow bell pepper, cut into strips, Salt and freshly ground black pepper to taste, 2 dozen live mussels, scrubbed and debearded, 2 tablespoons chopped fresh parsley leaves.