Mussels with Pernod and Cream
5
Points®
Total time: 31 min • Prep: 14 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
You'll think you're in the south of France when you serve this classic recipe with a piece of crusty baguette to sop up the "seafood soup."
Ingredients
Olive oil
2 tsp(s)
Shallots
4 medium, finely chopped
Onion
1 small, finely chopped
Water
½ cup(s), cold
Liqueur
2 fl oz, Pernod or other licorice-flavoured aperitif recommended
White wine
1 fl oz
Uncooked shelled mussels
2½ pound(s), in shells, scrubbed*
Half and half cream
¼ cup(s)
Fresh tarragon
2 tbsp(s), minced
Table salt
¼ tsp(s), or more to taste
Black pepper
⅛ pinch(es), or more to taste
Instructions
1
Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
2
Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.
3
Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
4
Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
5
Boil remaining liquid until it’s reduced to about 1 cup, about 5 minutes. Reduce heat to medium-low; stir in cream, tarragon, salt and pepper. Pour liquid over mussels and serve immediately. Yields about 2 cups per serving.
6
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.