Mussels with Pernod and cream
6
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 dig into this big bowl of mussels. Serve it with a piece of crusty baguette to sop up the "seafood soup." Just keep in mind that, to make this recipe as delicious as you can, like any shellfish, fresh mussels should smell like the sea. If they have a strong fishy smell, they’re not fresh. Pernod, a popular French liqueur, is flavored with star anise, making it the perfect complement to the shallots, wine, and mussels.
Ingredients
Olive oil
2 tsp
Shallot
4 medium, finely chopped
Onion
1 small, finely chopped
Water
½ cup(s), cold
Liqueur
1½ fl oz, Pernod or other licorice-flavored aperitif recommended, or 2 floz
White wine
1 cup(s)
Uncooked mussels in shells
2½ pound(s), edible portion, in shells, scrubbed*
Half and half cream
¼ cup(s)
Fresh tarragon
2 Tbsp, minced
Table salt
¼ tsp, or more to taste
Black pepper
⅛ tsp, 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.
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.