Pernod Marinated New Zealand Mussels With Chervil Oil Recipes

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.

PERNOD-MARINATED NEW ZEALAND MUSSELS WITH CHERVIL OIL

Steps:

• Mince 1 garlic clove and in a large skillet cook in 2 tablespoons oil over moderate heat, stirring, until golden. Add water and half of mussels and steam mussels, covered, stirring once or twice, 2 to 5 minutes, transferring them as they open with a slotted spoon to a large bowl. (Discard any mussels that are unopened after 5 minutes.) In liquid remaining in skillet steam remaining mussels in same manner and transfer to bowl.
• Pour liquid remaining in skillet through a fine sieve into a small bowl and stir in liqueur to make marinade. When mussels are cool enough to handle, remove from shells. Clean and reserve 1 half shell from each mussel. Add mussels to marinade, tossing to coat, and season with salt. Marinate mussels, covered with plastic wrap and chilled, at least 3 hours and up to 1 day. Chill reserved shells in a sealable plastic bag. Thinly slice remaining garlic clove and in a small saucepan cook in remaining 1/2 cup oil over moderate heat, stirring, until golden. Discard garlic with slotted spoon and in a blender blend oil, chervil, parsley, and salt until herbs are finely chopped. Chervil oil may be made 1 week ahead and chilled in an airtight container. Bring oil to room temperature before using.
• Arrange reserved mussel shells on plates and spoon about ‚ teaspoon chervil oil into each shell. Add mussels and garnish with chervil.

MUSSELS WITH PERNOD AND CREAM

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.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.