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Ingredientes
- 2 doz Live mussels scrubbed and
- Â Â debearded
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Julienned fennel - (abt 1/2 bulb)
- 1 x Red pepper julienned
- 1 x Yellow pepper julienned
- 1 Tbsp. 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
- 2 Tbsp. Minced parsley
Direcciones
- In a saute/fry pan, heat the extra virgin olive oil. When the pan is warm, saute/fry the fennel, peppers, shallots and garlic for 2 to 3 min. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add in the cream. Stir in the saffron. Bring the heat up to a boil and reduce to a simmer. Add in the mussels and cover. Simmer the mix for 3 to 4 min or possibly till the mussels open. Spoon the mix into shallow bowls and garnish with minced parsley.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 2 servings | |
| Calories 510 | |
| Calories from Fat 452 | 89% |
| Total Fat 51.43g | 64% |
| Saturated Fat 28.59g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 75mg | 3% |
| Potassium 429mg | 12% |
| Total Carbs 11.14g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.22g | 1% |
| Protein 3.83g | 6% |
