Steamed Mussels In A Tomato And Fennel Broth With Perfect French Fries Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1969
FAT
454%
CHOL
73%
SOD
115%

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Ingredients for 4 servings

2 tablespoons olive oil

2 tablespoons chopped fresh parsley leaves

4 ounces small diced pancetta

1/4 teaspoon salt

1 1/2 cups thinly sliced fennel

2 quarts peanut oil

2 teaspoons minced garlic

Salt and pepper

1 cup Pernod or dry white wine

2 tablespoons chopped fresh basil leaves

2 tablespoons tomato paste

1/4 teaspoon crushed red pepper flakes

4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons

4 pounds mussels, scrubbed and de-bearded

1/4 cup thinly sliced shallots

2 cups peeled and small diced tomato concasse

1/2 cup thinly sliced medium onion

2 tablespoons anise flavored liqueur (recommended: Pernod)

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