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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. thinly-sliced onions
- 1Â 1/2 c. thinly-sliced fennel - (abt 1/2 bulb)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. thinly-sliced tomatoes
- 1 Tbsp. garlic
- 4 c. dry white wine
- 1/2 c. heavy cream
- 1/4 tsp saffron threads
- 4 doz live mussels scrubbed, debearded
- 1 Tbsp. finely- minced fresh parsley leaves
- 1 lb Idaho potatoes peeled, and
- Â Â cut 4" by 1/4" thick
Direcciones
- Preheat the fryer.
- In a large saute/fry pan with a lid, heat the extra virgin olive oil. When the pan is warm, add in the onions and fennel. Season with salt and pepper. Saute/fry for 2 min. Add in the tomatoes and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the wine, cream and saffron. Bring the mix to a simmer.
- Add in the mussels and parsley then cover. Simmer for 4 to 6 min or possibly till the mussels open. Throw away any shells which don't open.
- Fry the potatoes in oil till golden. Remove and drain on paper towels. Season with salt and pepper.
- To serve, spoon the mussels into a shallow bowls and serve the frites on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 109 | 29% |
| Total Fat 12.39g | 15% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 23mg | 1% |
| Potassium 611mg | 17% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.56g | 2% |
| Protein 2.31g | 4% |
