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Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries (Emeril Lagasse) Recipe

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Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
4711
Calories
Total time
38
Minutes
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Ingredients:

Directions:

  1. Set a very large saute pan over medium heat and add the olive oil. Once the oil is hot, add the pancetta and render until crispy, about 5 to 6 minutes. Add the fennel and saute until softened, 2 to 3 minutes. Add the onion and shallots and saute, stirring often, for 1 minute. Add the and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with Pernod or white wine. Reduce the Pernod until nearly evaporated, about 3 to 4 minutes. Add the tomato paste, tomato concasse, salt and crushed red pepper flakes and bring to a boil. Add the mussels and anise liqueur to the pan and stir once, cover with a lid, and cook until the mussels just begin to open, about 4 to 5 minutes. Remove the lid, add the basil and parsley and stir the mussels. Serve the mussels in large, deep bowls, and serve with French fries on the side.
  2. For the French Fries:
  3. Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 1 day.
  4. In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the oil beyond the maximum fill line.
  5. Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
  6. When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 to 2 minutes. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4711.28 Kcal (19725 kJ)
Calories from fat 4255.08 Kcal
% Daily Value*
Total Fat 472.79g 727%
Cholesterol 149.66mg 50%
Sodium 1973.34mg 82%
Potassium 2778.78mg 59%
Total Carbs 62.18g 21%
Sugars 4.11g 16%
Dietary Fiber 5.46g 22%
Protein 65.99g 132%
Vitamin C 61mg 102%
Iron 20.7mg 115%
Calcium 210.9mg 21%
Amount Per 100 g
Calories 399.39 Kcal (1672 kJ)
Calories from fat 360.71 Kcal
% Daily Value*
Total Fat 40.08g 727%
Cholesterol 12.69mg 50%
Sodium 167.28mg 82%
Potassium 235.56mg 59%
Total Carbs 5.27g 21%
Sugars 0.35g 16%
Dietary Fiber 0.46g 22%
Protein 5.59g 132%
Vitamin C 5.2mg 102%
Iron 1.8mg 115%
Calcium 17.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 132.8
    Points
  • 134
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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