Emeril's Mussels

• 2 tablespoons unsalted butter
• 1 cup julienne yellow onions
• Salt
• Freshly ground black pepper
• 1 cup julienne carrots
• 1 cup julienne red bell pepper
• 1 cup julienne fennel, (bulb part only)
• 2 tablespoons chopped garlic
• 1 cup fresh tomatoes, peeled, seeded and chopped
• 4 cups white wine
• Splash of Pernod
• 1/2 cup heavy cream
• 1 tablespoon finely chopped parsley leaves
• 2 dozen fresh mussels, scrubbed and debeared
• Loaf of crusty French Bread

1. In a large saute pan, over medium heat, melt the butter.
2. Add the onions.
3. Season with salt and pepper.
4. Saute for 2 minutes.
5. Add the carrots, peppers, and fennel.
6. Season with salt and pepper.
7. Saute for 2 minutes.
8. Add the garlic and tomatoes, continue to saute for 1 minute.
9. Add the wine and bring the liquid to a simmer.
10. Cook for 2 minutes.
11. Add the Pernod and cream and bring the liquid to a boil.
12. Add the mussels.
13. Season with salt and pepper.
14. Cover with a lid.
15. Cook for about 4 to 5 minutes or until all of the shells have opened.
16. Remove from the heat and discard any shells that do not open.
17. Serve the mussels and liquid in a deep bowl.
18. Serve with crusty bread.

unsalted butter, julienne yellow onions, salt, freshly ground black pepper, julienne carrots, julienne red bell pepper, julienne fennel, garlic, fresh tomatoes, white wine, heavy cream, parsley leaves, fresh mussels, crusty

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-mussels-recipe.html (may not work)