Mussels with Pernod and Cream
- Total Time
You'll think you're in the south of France when you dig into this big bowl of mussels. Serve it with a piece of crusty baguette to sop up the "seafood soup."
olive oil2 tsp
uncooked shallot(s)4 medium, finely chopped
uncooked onion(s)1 small, finely chopped
water½ cup(s), cold
liqueur1 ½ fl oz, Pernod or other licorice-flavored aperitif recommended, or 2 floz
white wine1 cup(s)
uncooked shelled mussels2 ½ pound(s), in shells, scrubbed*
half-and-half cream¼ cup(s)
fresh tarragon2 Tbsp, minced
table salt¼ tsp, or more to taste
black pepper⅛ tsp, or more to taste
- Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
- Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.
- 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.
- Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
- 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.