French supper Moules in Pernod sauce pip & little blue
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 in Pernod Butter
Pour in the mussels and add half of the wine. Cover with lid and cook for 2 - 3 minutes. Uncover and stir mussels and ingredients well. Add the rest of the wine and cover. Cook for about 5 minutes more. All shells should be open. If a shell doesn't open, discard. Add Cherry Tomatoes and the Pernod. Stir well.
The Food Vine November 2010
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
[Homemade] Mussels in a pernod broth with crusty french bread r/food
Remove the fennel and shallots and set aside (with sausage). Add the remaining olive oil to the pot with the garlic, red pepper flakes and saffron. Sauté 2 to 3 minutes. Add Pernod and bring to a boil. Add rinsed mussels, cover pot, and cook for 5 to 10 minutes, shaking occasionally, until the mussels open.
Mussels with Leek & Chives Recipe
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 Cream and Pernod Ronda Carman Mussels, Leafy green
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.
BestandCooked mussels DSC09244.JPG Wikipedia
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.
Smoked mussels with Pernod sauce Cookidoo® the official Thermomix
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.
Mussels in Pernod Butter
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.
Select Herb & Garlic Marinated Mussels Sardo Foods
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.
Mussels in Pernod Butter
Instructions. Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. Add the cleaned, drained mussels, cover, and cook until the shells open.
MUSSELS ????// Possibly the biggest and greatest mussels I’ve ever had
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.
Mussels with Fennel, Italian Sausage & Pernod Recipe on Food52 Recipe
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.
Roasted Mussels with PernodGarlic Butter
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.
celery & pernod mussels with saffron aioli Food, Good food, Real food
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.
Photos The Handle Bar Steamed mussels, Mussels, Food
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.
