MOULES MARSEILLAISE (with fennel Pernod broth, for four as a first course, two as a main course)
½ cup peeled, seeded and chopped Italian plum tomatoes
1 onion, peeled, halved and thinly sliced
4 garlic cloves, minced
1 cup finely chopped fennel (bulb only)
1-½ tablespoons thyme leaves, chopped
¼ teaspoon hot red pepper flakes
6 tablespoons extra-virgin olive oil
¾ cup dry white wine
½ cup Pernod
2 pounds cultivated mussels, scrubbed
¼ cup chopped basil
a baguette, to accompany
- Cook onions, garlic, fennel, thyme and red pepper flakes in oil in a 5 to 6 quart pot over medium-low heat until softened, 6 to 8 minutes, stirring occasionally.
- Add wine, Pernod, tomato and ½ teaspoon pepper and simmer briskly until liquid is reduced by half, 4 to 5 minutes.
- Add mussels and cook, covered, shaking pot occasionally, just until mussels are open wide, about 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in basil and salt to taste.
adapted from Emeril Lagasse, Emeril’s New New Orleans Cooking