Beer makes batters better, meat more tender, and sauces more flavorful.
Mussels Provencal
- add review
- #11403
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pinch hot red pepper flakes (optional)
1 pound live mussels, well scrubbed
2 tablespoons Pernod, or other anise-flavored liqueur
1/4 cup dry white wine
1/4 cup heavy cream
salt, to taste
1 tablespoon chopped tarragon
directions
Choose a skillet or heavy pot large enough to hold the mussels. The smaller the surface area, the better. Put the pot over medium heat. Add the olive oil, shallots, garlic and optional pepper flakes. Cook until the garlic begins to turn golden.
Add the mussels and toss them in the oil. Add the Pernod, wine and cream. Cover and steam until the mussels open. Be careful not to cook them too quickly. As the mussels begin to open, pick them out with tongs and place in a serving bowl. Discard any mussels that do not open.
Taste the cooking liquid for salt. Adjust seasoning, then pour over the mussels. Top with the tarragon.
Pass a basket of crusty bread for dipping.
added by
10031939
nutrition data
254 calories, 15 grams fat, 9 grams carbohydrates, 14 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more seafood and fish appetizer recipes
see more mussels recipes
reviews & comments
August 26, 2015
This is a great recipe and easy. The Pernod makes it exceptional! I was introduced to this recipe at the Good Fork Bistro in Morgan Hill, CA , by the owner, Maurizio. Try this recipe, you and your guests will love it.