feedingFRENZY|July 5, 2012 8:00 am

Licorice Steamed Mussels

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bonappetit.com (Credit: Romulo Yanes)

Back in the day in the motherland and still today in my household “The Saturday candy” all you can eat comes with one stipulation, you have to wait until after dinner.  So why not let the inspiration carry over to your supper?

Below are my steamed licorice mussels that are easy, breezy and can be prepped in advance, enjoyed and shared from a large pot in the center of my table.

This dish leaves room for your bowl of candy that you don’t have to share.

Licorice Steamed Mussels

Serves 4
1x lb of mussels
2 x cloves of garlic
1x medium sized shallot
Small bunch of Italian parsley
1 x cup of white wine
1 tablespoon of cream (optional)
2 tablespoons of butter
1 tablespoon of olive oil
2 pinches of kosher salt
Freshly ground cracked black pepper
1 oz Pernod
1 loaf of crusty sourdough baguette

Directions:

Scrub mussels and remove the beard
Put mussels in large bowl with cold water. Let’s sit for 15 min to purge out any sand (Sorry no pearls) lift mussels out of water
Heat a large sauce pot on the stove add olive oil, when olive oil is hot but not smoking add mussels, chopped garlic, chopped shallots, add Pernod wait 30 sec, add white wine, add pepper, add salt, put on lid and let cook for 5 min.
Add butter and cream
Remove lid as mussel shells open up
Cook 3 more minutes to allow sauce to reduce.
Turn off heat
Stir in fresh chopped parsley
Divide mussels and broth evenly in 4 bowls

dishin’ Tip:  Take out any mussels that did not open

Serve this with toasted bread to soak up juices and enjoy!

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