Add the fennel, onions, salt, and pepper and sauté until soft, 2 to 4 minutes. In the same saucepan, heat the butter until foaming. Adding Pernod, the famed 200-year-old French liqueur flavored with star anise and herbs to traditional French steamed mussels gives them a lovely, sweetly soft licorice flavor. Whether you’re eating hotdogs, hamburgers or a pulled-pork sandwich, the meal seems much more relaxed when you can eat it with your hands. 4 cloves of garlic, very finely chopped Carefully tip the liquid that has drained from the mussels into the fennel mixture and add the Pernod, orange zest and cream. Sauté the fennel, shallot and garlic in the olive oil over a medium heat until soft. As a result, several features will be disabled. Serve with crusty bread. 2. Link in another recipe. Cover tightly and cook over a high heat, stirring once or twice, until all the mussels are open. Clean the sink. If any do not close after rinsing, lightly tap the shell while running under the water again. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Serve in shallow bowls with crusty bread to scoop up all the delicious juices. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes. Discard any mussels that do not open their shell. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking. Agitate the mussels once more, then lift them from the water, leaving any sediment behind. Agitate the mussels once more, then lift them from the water, leaving any sediment behind. Bring to a boil and reduce by 1/3. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Add the mussels and stir. Carefully tip the liquid that has drained from the mussels into the fennel mixture and add the Pernod, orange zest and cream. They should be translucent when done, but not browned! Bring to a boil. Full of flavour and a wonderful creamy stock. I made a pot of steamed mussels which was a big hit. Change ), You are commenting using your Google account. Add the Pernod and cream. Create a free website or blog at WordPress.com. 2 garlic cloves, thinly sliced Calories per serving:
Stir in the tomatoes and wine and bring the liquid to a simmer. Discard any mussels that do not open their shell. Discard any mussels that do not open their shell. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. The combination of Pernod and fennel adds a wonderful anise flavour to this popular seafood dish, which just needs some crusty whole wheat bread to mop up the tasty juices. Add the garlic and Pernod; stand back in case it flames. https://www.bigoven.com/recipe/steamed-mussels-in-fennel-pernod-broth/37684, Get Detailed Nutrition Facts on Any Recipe. Copyright =A9 1993 by Emeril Lagasse Recipe By : Star Chefs http://starchefs.com/TOC.html Posted to MC-Recipe Digest V1 #219 Date: Tue, 17 Sep 1996 17:48:59 -0400 From: Mail Delivery Subsystem (by way of kmeade@ids2.idsonline.com (The Meades)). Full of flavour and a wonderful creamy stock. Divide the mussels between two large shallow bowls. Scrub and de-beard mussels, discarding any with cracked shells or that don't close when tapped. When the oil is hot, saut=E9 the fennel, onions and shallots for 2 minutes. ( Log Out / Spoon the broth over the mussels. If you’d like, you can top with chopped fennel fronds for added flavor. Check to make sure all the mussels have opened. I love the aniseed flavours from the Pernod and Fennel and it is not as overpowering as it sounds. It’s an incredibly refreshing summer drink, generally served diluted with water. Change ). 2 tablespoons extra virgin olive oil I used only 2 lbs of mussels (as a main dish for two) and I used more fennel than called for. Bring to a boil and reduce by 1/3. Summertime is a great time to enjoy finger-food. Mussels are low in fat and rich in many minerals, including iron and zinc. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Serve immediately with lots of crusty bread. Immerse them in a clean sink with cold water. Season with salt and pepper. Return the mussels to the pan (having removed the top shells if desired) add the parsley, season lightly, and shake the pan well to coat the mussels with the sauce. 4 pounds (just under 2kg) of fresh mussels, cleaned (ask your fishmonger to do this) Serve with a loaf of crusty … In a large saut=E9 pan heat the olive oil. Turn the heat off while you add the wine and Pernod. 120ml of white wine (remember, if its not good enough to drink, don’t cook with it!) Serve the mussels with the crusty bread. 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. Remove the mussels and let the broth cook for 2 minutes. Mussels with Sausage, Fennel and Pernod Tips: I totally forgot to deglaze the pan with Pernod on BT, so make sure you follow the recipe. Remove the mussels and let the broth cook for 2 minutes. Remove the saute pan from the heat and add the Pernod. 2. 120ml of double cream Fennel that is raw has a distinct mild liquorice flavour, but when it’s … Cover the saucepan, shake it well and continue cooking for about five minutes, shaking halfway through, until the mussels have opened. 1 tablespoon of olive oil Pernod, Pastis and Absinthe are among the most famous of the anise-flavored liquors. Heat the olive oil in a large saucepan over medium a heat. Divide the mussels between two large shallow bowls. 3 banana shallots, very finely chopped Make sure your fishmonger gets you fresh mussels which have been cleaned and ready for use. Full of flavour and a wonderful creamy stock. Add the mussels and chives, cover, and steam over high heat until all of the mussel shells have opened, about 4 … ( Log Out / 3. Place cleaned mussels, water and wine in a large saucepan over a high heat. Add fennel and eschalots and cook, stirring, until translucent. In keeping with the French theme, I steamed the mussels with sliced fennel, white wine and Pernod. Yields: 2 servings : Recipe from "Emerils New New Orleans Cooking" Reproduced by permission from William Morrow & Company Inc. Stir in the tomatoes and wine and bring the liquid to a simmer. Place cleaned mussels, water and wine in a large saucepan over a high heat. Try visiting this page in a Javascript-enabled browser: https://www.bigoven.com/recipe/steamed-mussels-in-fennel-pernod-broth/37684. Copyright =A9 1993 by Emeril LagasseRecipe By : Star Chefs Posted to MC-Recipe Digest V1 #219 Date: Tue, 17 Sep 1996 17:48:59 -0400 From: Mail Delivery Subsystem
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