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Monday, November 1, 2010

mussels with pernod and mayonnaise

How to steam open a kilo of mussels with a good slug of pernod!

Wash thoroughly, debeard and place the mussels in a large saucepan, add a generous slug of pernod, cover with a lid and shake over the burner until all the mussels open. Add a couple of tablespoons of your best mayonnaise, two teaspoons of grain mustard and a handful of chopped parsley. Gently mix the ingredients through the mussels, add salt and pepper to taste and cook for a further minute. Turn the mussels out immediately onto a large serving platter and discard any that have not opened.

This unusual but impressive method of preparing mussels comes from my belle-soeur, Anita, in France.

Mussels with pernod and mayonnaise, printable recipe, click here:

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