Source : Italianfoodforever
The pernod liqueur adds just a hint of anise flavor that is delicious. Just make sure you have lots of good quality bread handy to sop up all the tasty juices. :Serves 4:
by Deborah Mele
Mussels are quite inexpensive, and in a recipe such as this, they can be a tasty appetizer, or a light dinner entree by simply adding a nice green salad and dessert. I had this dish first at a favorite restaurant of mine, and while they wouldn't share the actual recipe, they did tell me the broth was flavored with pernod. I went home and created this recipe, which although isn't identical to the restarant version, it is just as good.
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces
2 Cups White Wine
1/2 Cup Pernod Liqueur
Dash of Saffron
2-3 Pounds Mussels, Scrubbed with Beards Removed
1/2 Cup Chopped Fresh Parsley
Heat the oil in a large saucepan and sauté 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, which should be about 5 additional minutes. Add the parsley in just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.
by Deborah Mele
Mussels are quite inexpensive, and in a recipe such as this, they can be a tasty appetizer, or a light dinner entree by simply adding a nice green salad and dessert. I had this dish first at a favorite restaurant of mine, and while they wouldn't share the actual recipe, they did tell me the broth was flavored with pernod. I went home and created this recipe, which although isn't identical to the restarant version, it is just as good.
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces
2 Cups White Wine
1/2 Cup Pernod Liqueur
Dash of Saffron
2-3 Pounds Mussels, Scrubbed with Beards Removed
1/2 Cup Chopped Fresh Parsley
Heat the oil in a large saucepan and sauté 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, which should be about 5 additional minutes. Add the parsley in just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.
1 comment:
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