Mussels with Pernod and Cream
11
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
Onion
1 small
Water
0.5 cup(s)
Liqueur
2 fl oz
White wine
1 fl oz
Uncooked shelled mussels
2.5 pound(s)
Half and half cream
0.25 cup(s)
Fresh tarragon
2 tbsp(s)
Table salt
0.25 tsp(s)
Black pepper
0.125 pinch(es)
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
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