Pernod Pastis Classique Recipes

PERNOD (PASTIS) CLASSIQUE

Pernod (pastis) Classique image

This a summer staple at our house, in French homes and on cafe terraces. A very thirst-quenching and refreshing drink, the taste will grow on you. Pernod is the brand name of the French licorice-flavored liqueur pastis, and you can find it under either of these names, as well as Ricard. It is traditionally served to you in two parts: the pernod with two ice cubes, in a special glass that is broader at the top than at the bottom; and a small pitcher of water so that you can mix it as strongly or weakly as you wish. I've listed here the classic combination.

Provided by FlemishMinx

Categories Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 fluid ounce Pernod
5 fluid ounces water
2 ice cubes

Steps:

Pour the Pernod in a tall glass.
Add the water, and ice cubes.
Stir, then-- Sit back, relax, and enjoy life!

Nutrition Facts : Sodium 5.7

MUSSELS WITH PERNOD AND CREAM

Mussels with Pernod and Cream image

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

Ingredients

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

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.

SCALLOPS IN PERNOD AND CREAM

Scallops in Pernod and Cream image

This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.

Provided by J. Ko

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 large sea scallops
salt and pepper
1/4 cup flour
1/4 cup clarified butter
1/4 cup Pernod
1 cup whipping cream
1/4 cup fresh chives, chopped

Steps:

Season scallops with salt and pepper. Flour them heavily, patting away the excess.
Saute scallops in clarified butter until golden brown.
Add pernod carefully and flambe. Once flame has gone out add cream.
Reduce heat and cook until cream thickens and bubbles glisten.
Stir in chives and serve immediately.
Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.

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