The pernod liqueur adds just a hint of anise flavor that is delicious. Just make sure you have lots of good quality bread handy to sop up all the tasty juices. Mussels are quite inexpensive, and in a recipe such as this, they can be a tasty appetizer, or a light dinner entree by simply adding a nice green salad and dessert. I had this dish first at a favorite restaurant of mine, and while they wouldn’t share the actual recipe, they did tell me the broth was flavored with pernod. I went home and created this recipe, which although isn’t identical to the restarant version, it is just as good.
Deborah Mele 2011
Mussels In Pernod Sauce
Pernod adds a distinct flavor to these sauteed mussels.
- 3 Tbs. Olive Oil
- 1 Medium Onion, Chopped
- 2 Stalks of Celery, Chopped
- 3-4 Cloves of Garlic, Minced
- Salt & Pepper to Taste
- 2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces
- 2 Cups White Wine
- 1/2 Cup Pernod Liqueur
- Dash of Saffron
- 2-3 Pounds Mussels, Scrubbed with Beards Removed
- 1/2 Cup Chopped Fresh Parsley
- Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent.
- Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
- Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
- Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
- Add the parsley in just before serving.
- You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.