Fennel with Mussel Salad

Authentic Mussel Recipe - How to Make Mussels in a Fennel and White Wine Broth

Описание:

Get the recipe @ http://allrecipes.com/Recipe/Mussels-...

Do you have a favorite dish or an International restaurant that you regularly go to because they always make things just the way you like? Have you ever wondered how they do it? Welcome World Cuisine demystifies International food and shares the secrets behind popular restaurant dishes including Pad Thai, Tikka Massala, Pho, Sushi, and more!

In this video, watch how to make mussels and roasted fennel bulb cooked in a white wine broth. You'll meet Jerry Corso, owner of Bar del Corso in Seattle, and discover his tips for buying and cooking fresh shellfish.

Subscribe to allrecipes @ http://www.youtube.com/subscription_c...

Facebook

http://www.facebook.com/Allrecipes

Twitter

@Allrecipesvideo

Pinterest

http://pinterest.com/allrecipes/

Комментарии:

Tony Reed пишет: Can you guys possibly make your World Cuisine series it's own channel?... Or at least put "World Cuisine" in the title?

I find the normal AllRecipe's videos a little dull and pedestrian, but these World Cuisine videos and your Food Wishes channel are always fascinating.

My girlfriend thanks you for the many recipes I've experimented with due to both series.

arakarenina пишет: The World Cuisine series videos all have "How to Make Authentic [insert food name here]" but this one has a different title format. Confused me a little when I found it in my sub box, hehe. But I guess when you find "authentic" in the title, it's from the World Cuisine series :)

Hanna Mae Rosero пишет: IS THE MUSSEL ALREADY COOKED BEFORE YOU PUT IN THE PAN???? OR NOT?

lolooo7526 пишет: 7th U R soooooo col

Fissan Poulsen пишет: is that greg miller from ign at 2:36?

arakarenina пишет: No, not yet cooked. And the shells open when they're cooked/done :)

Paul Ho пишет: A man of few words, "how to eat, how to eat, how to eat."

bedbugdude1 пишет: lol "knowing how to eat". Glad I saw THIS video, now I know how to eat.

schmiedrocket пишет: germ your galic man, thats gross and bitter

Tony Reed пишет: Thanks for the tip.

I hadn't noticed that.

foodmaker8 пишет: first comment :-)

Tony Reed пишет: Can you guys possibly make your World Cuisine series it's own channel?... Or at least put "World Cuisine" in the title?

I find the normal AllRecipe's videos a little dull and pedestrian, but these World Cuisine videos and your Food Wishes channel are always fascinating.

My girlfriend thanks you for the many recipes I've experimented with due to both series.

arakarenina пишет: The World Cuisine series videos all have "How to Make Authentic [insert food name here]" but this one has a different title format. Confused me a little when I found it in my sub box, hehe. But I guess when you find "authentic" in the title, it's from the World Cuisine series :)

Hanna Mae Rosero пишет: IS THE MUSSEL ALREADY COOKED BEFORE YOU PUT IN THE PAN???? OR NOT?

lolooo7526 пишет: 7th U R soooooo col

Fissan Poulsen пишет: is that greg miller from ign at 2:36?

arakarenina пишет: No, not yet cooked. And the shells open when they're cooked/done :)

Paul Ho пишет: A man of few words, "how to eat, how to eat, how to eat."

bedbugdude1 пишет: lol "knowing how to eat". Glad I saw THIS video, now I know how to eat.

schmiedrocket пишет: germ your galic man, thats gross and bitter

Tony Reed пишет: Thanks for the tip.

I hadn't noticed that.

foodmaker8 пишет: first comment :-)
You'll Need:

1-1/2 pounds red potatoes
48 fresh mussels, scrubbed and debearded
1 fennel bulb with stalks, (1-pound)
1/2 cup sherry vinegar
3 tbsp diced red onion
1 tbsp finely chopped fresh tarragon
2 tbsp olive oil
3/4 tsp salt
3/4 tsp pepper
3 cloves garlic, minced
2 med tomatoes, cut into wedges
6 cup torn romaine lettuce
2 cup torn radicchio
2 hard-cooked eggs, quartered lengthwise

Procedures : Place potatoes in a saucepan; add water to cover, and bring to a boil.
Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.
Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside.
Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well