Steamed Mussels in Fennel Pernod Broth
Submitted by Beaner
Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.
YIELD
3 servingsPREP
10 minCOOK
25 minREADY
40 minThe moment that Pernod hits the hot pan and flames up, your kitchen is going to smell like a French seaside bistro.
Fennel, onions, and shallots get a quick saute, then the anise-scented Pernod goes in for a dramatic flambe. White wine and chopped Roma tomatoes join the party, and the mussels steam open in that aromatic broth in just four minutes.
Ladle them into wide, shallow bowls, pour the broth over the top, and tear into a loaf of crusty bread to mop up every last drop.
Kitchen Tips
- Pull the pan off the heat before adding the Pernod so you control the flambe safely
- Discard any mussels that don’t open after steaming; they’re not safe to eat
- Let the broth simmer for a couple of extra minutes after removing the mussels so it concentrates
- The fennel and Pernod create a double hit of anise flavor that’s the signature of this dish
Ingredients
Directions
In a large sauté pan, heat the olive oil.
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.
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