Pernod Scented Mussels
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 thoroughly.
Heat the oil in a large sauté pan; add the leeks, fennel and season lightly with salt and pepper.
Sauté mixture until the leeks start to turn translucent. Add the garlic and the mussels and stir well. Let mussels cook until they just begin to open. Add the white wine, Pernod and cover pan. Cook slowly over medium heat until the mussels open further. Remove the lid, add herbs and butter. Cook for 2 more minutes. Taste the sauce and adjust seasoning as needed.
Serve with grilled bread or baguette for dunking.
NOTE: Mussels can hold salt water inside so be careful not to over salt.
Complementary Wines: Albarino
, Chenin Blanc
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