Recipe - Steamed Mussels With Pommes Frites

2 tablespoon Olive oil
2 cup Thinly cut or sliced up onions
1 One half cup Thinly cut or sliced up fennel; (about
One half bulb)
Salt
Freshly ground black pepper
2 cup Thinly cut or sliced up tomatoes
1 tablespoon Garlic
4 cup Dry white wine
One half cup Heavy cream
One fourth teaspoon Saffron threads
4 Dozen live mussels; scrubbed
and
; debearded
1 tablespoon Finely chopped fresh parsley
leaves
1 pound Idaho potatoes; peeled and
cut 4
; inches by 1/4inch
; thick

Preheat the fryer.

In a large saute pan with a lid, heat the olive oil. When the pan is hot,
add the onions and fennel. Season with salt and pepper. Saute for 2
minutes. Add the tomatoes and garlic. Season with salt and pepper. Saute
for 1 minute. Add the wine, cream and saffron. Bring the mixture to a
simmer. Add the mussels and parsley then cover. Simmer for 4 to 6 minutes
or until the mussels open. Discard any shells that do not open. Fry the
potatoes in oil until golden brown. Remove and drain on paper towels.
Season with salt and pepper. To serve, spoon the mussels into a shallow
bowls and serve the frites on the side.

Yield: 4