Steamed Mussels in Pernod Broth



2 servings



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


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.

Author's Comments

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.

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