Mussels in Pernod Butter
Steamed Mussels in Pernod Broth A bistro favorite right at home. * 1 tbs. olive oil * 1 cup chopped fennel bulb * 2 cup julienne onions * 3 tbs. minced shallots * 2 tbs. minced garlic * 1/2 cup Pernod® * 1/2 cup peeled and chopped Italian plum tomatoes * 2 cups white wine * 40 mussels, cleaned and debearded * 1/2 cup finely chopped parsley
Mussels with Leek & Chives Recipe
Bring to a boil, cook for about 1 minute. Add the mussels and clams, cover the pot, and turn the heat to high. 2. Cook, shaking the pot occasionally, until the mussels and clams open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Photos The Handle Bar Steamed mussels, Mussels, Food
3 pounds mussels 2 tbsp blended oil 3 leeks, white parts only, sliced 1 bulb fennel, sliced salt & pepper 1 tbsp minced garlic 2 cups dry white wine ¼ cup Pernod 2 tsp chopped parsley 3 tsp chopped thyme 3 tbsp butter Clean the mussels under cold water removing beards and any dirt that may be attached to the shell and then dry the mussels.
French supper Moules in Pernod sauce pip & little blue
Directions. 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.
Seafood Mussels Free Stock Photo Public Domain Pictures
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.
Roasted Mussels with PernodGarlic Butter
Step 2. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until.
Mussels with garlic & Pernod Healthy Recipe WW UK
Preparation. In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper. Bring to a boil. Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once.
Smoked mussels with Pernod sauce Cookidoo® the official Thermomix
Roasted Mussels with Pernod-Garlic Butter With about 3% more effort than microwaving some mac and cheese, you can have dinner on the table that's about 97% more delicious. Grab a loaf of bread to mop up that mussel-y garlicky, Pernod-y butter, Raid your fridge for a quick green salad (which you can make while the mussels are cooking) and you're.
BestandCooked mussels DSC09244.JPG Wikipedia
Combine sliced leeks, dry white wine, red bell pepper, and mussels in a large pot. 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 heavy cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.
[Homemade] Mussels in a pernod broth with crusty french bread r/food
Directions. Heat the oil in a large nonreactive skillet over high heat. Add the fennel, onions, salt, and pepper and sauté until soft, 2 to 4 minutes. Add the garlic and Pernod; stand back in case it flames. Stir in the tomatoes and shrimp stock and bring to a simmer. Add the mussels and chives, cover, and steam over high heat until all of the.
Mussels in Pernod Butter
Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes. Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute. 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.
The Food Vine November 2010
Step 2. 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.
MUSSELS ????// Possibly the biggest and greatest mussels I’ve ever had
Sprinkle the zucchini and eggplant with olive oil and grill on the grid directly on top of the heat source. Put a large pot of salted water on the stove and cook your pasta following the instructions on the package. Rub a large cast iron plate with a clove of garlic and put the rinsed mussels on top of it.
Mussels in Pernod Butter
Assembling the Mussels and Pernod Butter: When ready to serve mussels preheat oven to 400 degrees, spoon enough Pernod Butter on top of each mussel to completely cover the mussel and shell returning each dressed mussel back to the baking sheet, lightly sprinkle breadcrumbs over the top. Set mussels into the oven and bake for five minutes.
Mussels with Cream and Pernod Ronda Carman Mussels, Leafy green
In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1½ tablespoons Pernod until mixture is combined. Scrape into a bowl. Step 2. In a soup pot with a tightfitting lid, combine mussels, ¼ cup pastis and ¼ cup water. Cover and cook over medium-high heat until mussels have opened, 5 to.
celery & pernod mussels with saffron aioli Food, Good food, Real food
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.
