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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper. | 2. Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
fennel bulb	1	cup	chopped	26.97	6.351	1.0788	0.174
onion	2	cups		128.0	29.888	3.52	0.32
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
pernod	1/2	cup		-	-	-	-
italian plum tomato	1/2	cup	peeled chopped	-	-	-	-
white wine	2	cups		-	-	-	-
mussel	40		debearded	15603.8754	669.5151	2159.1409	406.4265
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
french bread	1	loaf		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.