Steamed Mussels with Fennel and Pernod
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Yield: 2 main course or 4 appetizer servings
Ingredients
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1/2 teaspoon sea salt
1/8 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and sliced thinly
1/2 cup thinly sliced yellow onion
1 peeled carrot, cut into 1/4-inch dice
3 cloves garlic, finely minced
1/2 cup dry white wine
1/4 cup Pernod
1 cup chopped fresh tomatoes
2 pounds mussels, scrubbed and de-bearded (discard any that do not close)
10 large basil leaves cut into ribbons
1 teaspoon fennel seeds
1/2 teaspoon sea salt
1/8 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and sliced thinly
1/2 cup thinly sliced yellow onion
1 peeled carrot, cut into 1/4-inch dice
3 cloves garlic, finely minced
1/2 cup dry white wine
1/4 cup Pernod
1 cup chopped fresh tomatoes
2 pounds mussels, scrubbed and de-bearded (discard any that do not close)
10 large basil leaves cut into ribbons
Procedure
Mussels are sometimes open when you buy them. This is natural but the shell should close tightly when tapped. If not, the mollusk is dead and must be discarded. Be sure to remove the mussels from the plastic when you get home and transfer to a bowl covered with a damp towel. Store in the refrigerator up to 24 hours before cooking. To remove the beard (the filaments on the sides of the shell used to attach the mussels to rocks), hold the mussel upright and use your fingers to pull firmly down towards the hinge. Remove the beards just before cooking.
Crush the peppercorns and fennel seeds in a mortar and pestle, add the salt and red pepper flakes and set aside.
In a heavy large saucepan over medium heat, add the extra-virgin olive oil, fennel, onion, carrot and garlic and sauté, stirring occasionally, until softened but not browned, about 5 minutes. Stir in the spice mixture. Add the wine, Pernod and the tomatoes along with any juices in the bowl, increase heat to medium-high and bring to a boil.
Add the mussels to the pan and cover. Steam until mussels open, about 5 minutes. Scoop the mussels into individual shallow bowls, discarding any that remain closed, and then spoon some vegetables and broth over them. Sprinkle each bowl with basil and serve immediately with crusty bread.
Crush the peppercorns and fennel seeds in a mortar and pestle, add the salt and red pepper flakes and set aside.
In a heavy large saucepan over medium heat, add the extra-virgin olive oil, fennel, onion, carrot and garlic and sauté, stirring occasionally, until softened but not browned, about 5 minutes. Stir in the spice mixture. Add the wine, Pernod and the tomatoes along with any juices in the bowl, increase heat to medium-high and bring to a boil.
Add the mussels to the pan and cover. Steam until mussels open, about 5 minutes. Scoop the mussels into individual shallow bowls, discarding any that remain closed, and then spoon some vegetables and broth over them. Sprinkle each bowl with basil and serve immediately with crusty bread.
Steamed Mussels with Fennel and Pernod
By Tested and perfected in the Sur la Table kitchen
Serves
Yield: 2 main course or 4 appetizer servings
Ingredients
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1/2 teaspoon sea salt
1/8 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and sliced thinly
1/2 cup thinly sliced yellow onion
1 peeled carrot, cut into 1/4-inch dice
3 cloves garlic, finely minced
1/2 cup dry white wine
1/4 cup Pernod
1 cup chopped fresh tomatoes
2 pounds mussels, scrubbed and de-bearded (discard any that do not close)
10 large basil leaves cut into ribbons
1 teaspoon fennel seeds
1/2 teaspoon sea salt
1/8 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and sliced thinly
1/2 cup thinly sliced yellow onion
1 peeled carrot, cut into 1/4-inch dice
3 cloves garlic, finely minced
1/2 cup dry white wine
1/4 cup Pernod
1 cup chopped fresh tomatoes
2 pounds mussels, scrubbed and de-bearded (discard any that do not close)
10 large basil leaves cut into ribbons
Procedure
Mussels are sometimes open when you buy them. This is natural but the shell should close tightly when tapped. If not, the mollusk is dead and must be discarded. Be sure to remove the mussels from the plastic when you get home and transfer to a bowl covered with a damp towel. Store in the refrigerator up to 24 hours before cooking. To remove the beard (the filaments on the sides of the shell used to attach the mussels to rocks), hold the mussel upright and use your fingers to pull firmly down towards the hinge. Remove the beards just before cooking.
Crush the peppercorns and fennel seeds in a mortar and pestle, add the salt and red pepper flakes and set aside.
In a heavy large saucepan over medium heat, add the extra-virgin olive oil, fennel, onion, carrot and garlic and sauté, stirring occasionally, until softened but not browned, about 5 minutes. Stir in the spice mixture. Add the wine, Pernod and the tomatoes along with any juices in the bowl, increase heat to medium-high and bring to a boil.
Add the mussels to the pan and cover. Steam until mussels open, about 5 minutes. Scoop the mussels into individual shallow bowls, discarding any that remain closed, and then spoon some vegetables and broth over them. Sprinkle each bowl with basil and serve immediately with crusty bread.
Crush the peppercorns and fennel seeds in a mortar and pestle, add the salt and red pepper flakes and set aside.
In a heavy large saucepan over medium heat, add the extra-virgin olive oil, fennel, onion, carrot and garlic and sauté, stirring occasionally, until softened but not browned, about 5 minutes. Stir in the spice mixture. Add the wine, Pernod and the tomatoes along with any juices in the bowl, increase heat to medium-high and bring to a boil.
Add the mussels to the pan and cover. Steam until mussels open, about 5 minutes. Scoop the mussels into individual shallow bowls, discarding any that remain closed, and then spoon some vegetables and broth over them. Sprinkle each bowl with basil and serve immediately with crusty bread.