Mussels With Pernod And Cream Recipes
MUSSELS WITH TOMATOES, WINE, AND ANISE
Provided by Lewis Rossman
Categories Tomato Appetizer Steam Quick & Easy Mussel Pernod White Wine Parsley Bon Appétit California Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.
MUSSELS WITH PERNOD AND CREAM
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
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
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
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
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.
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MUSSELS WITH PERNOD AND CREAM | RECIPES | WW USA
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Cuisine FrenchTotal Time 31 minsServings 4
- Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
- Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
- Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
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- Prepare the mussels. Immerse them in a clean sink with cold water. Agitate. De-beard (pull the stringy bit off the shell, if it is still attached) one by one, and put the mussels into a clean bowl, discarding any that are open. Clean the sink. Fill with cold water. Re-immerse the mussels. Agitate the mussels once more, then lift them from the water, leaving any sediment behind.
- Add the Pernod and cream. Cover tightly and cook over a high heat, stirring once or twice, until all the mussels are open. Discard any that do not open. Serve with crusty bread.
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Cuisine FrenchTotal Time 22 minsCategory Main CourseCalories 411 per serving
- Place a large pot over medium-low heat and add olive oil. When warm, add the fennel and leek. Cook, stirring occasionally, until soft and translucent, about 2 minutes. Do not brown the vegetables. Add the garlic and cook one minute.
- Move the pan off of the heat and carefully add the wine and Pernod. Place the pan back on the heat and allow broth to come to a boil. Add the mussels, cover with a tight fitting lid and turn heat down to medium. Steam mussels until they have opened, about 3-5 minutes. Check pan at 3 minutes. If they are mostly opened, replace lid, shake the pan and steam 1 minute longer. Turn off heat.
- To serve, distribute mussels between two warmed bowls, spoon broth over the top and garnish with tomatoes and herbs. Serve with bread to soak up all of the broth.
MUSSELS WITH PERNOD AND CREAM | HEALTHY RECIPES | WW CANADA
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- Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
- Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
- Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
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