Mussels With Pernod And Cream Food

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MUSSELS WITH PERNOD AND CREAM



Mussels with Pernod and Cream image

Categories     Milk/Cream     Shellfish     Appetizer     Steam     Quick & Easy     Mussel     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

Steps:

  • Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

MUSSELS WITH PERNOD AND CREAM



Mussels With Pernod and Cream image

I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.

Provided by Normaone

Categories     Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1/4 cup diced red bell pepper
1 1/4 cups dry white vermouth
1 1/3 cups sliced leeks (white and light green parts)
2 lbs mussels, cleaned and debearded
1/2 cup whipping cream
3 tablespoons Pernod
3 tablespoons chopped parsley

Steps:

  • In a large pot, combine the bell pepper, vermouth, leeks and mussels.
  • Bring to a boil, cover and cook until mussels open, about 5 minutes.
  • Transfer mussels to a medium bowl, discarding any that do not open.
  • Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
  • Add the chopped parsley, cooked mussels and any accumulated juices.
  • Simmer until serving temperature, about 1 minute.
  • Serve with the cooking liquid.

Nutrition Facts : Calories 639.4, Fat 32.5, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1338.6, Carbohydrate 28.3, Fiber 1.6, Sugar 3.2, Protein 56.6

MUSSELS WITH PERNOD AND CREAM



Mussels with Pernod and Cream image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

2 cups white wine
2 cups (about 6 ounces) thinly sliced leeks, white parts only
4 pounds mussels, scrubbed and debearded
4 tablespoons Pernod
2/3 cup heavy cream
1/2 cup diced pimento or roasted red pepper
6 tablespoons chopped flat leaf parsley

Steps:

  • Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper.
  • If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley.

STEAMED MUSSELS IN PERNOD BROTH



Steamed Mussels in Pernod Broth image

It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth.

Provided by sbigelow

Categories     Mussels

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped fennel bulb
2 cups julienne onions
3 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup Pernod
1/2 cup peeled and chopped Italian plum tomato
2 cups white wine
40 mussels, cleaned and debearded
1/2 cup finely chopped parsley
1 loaf crusty French bread

Steps:

  • Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
  • Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

Nutrition Facts : Calories 1269, Fat 21.2, SaturatedFat 3.8, Cholesterol 89.6, Sodium 2349.6, Carbohydrate 163, Fiber 11.6, Sugar 11, Protein 62

STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI



Steamed Mussels with Pernod, Celery Root and Saffron Aïoli image

Categories     Garlic     Appetizer     Steam     Low Fat     Mussel     Saffron     Pernod     Celery     Leek     Carrot     White Wine     Winter     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

For aioli
1 tablespoon hot water
Pinch of saffron threads, crumbled
2/3 cup low-fat mayonnaise
2 garlic cloves, minced
For mussels
2 tablespoons olive oil
1 large celery root, peeled, finely chopped (about 2 1/2 cups)
1 large leek (white and pale green parts only), thinly sliced
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
6 tablespoons finely chopped fresh parsley
4 garlic cloves, minced
4 1/2 pounds mussels, scrubbed, debearded
1 1/2 cups dry white wine
1/3 cup Pernod or other anise-flavored liqueur

Steps:

  • Make aioli:
  • Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make mussels:
  • Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
  • Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.

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