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Skillet Seared Mussels with Pernod
Chef Brian Reyelt of The Franklin Café – Boston, MA

Yield: 4 Servings

Skillet Seared Mussels with Pernod on StarChefs.comIngredients:

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon extra-virgin olive oil
  • 1 cup diced fennel
  • ½ cup chopped garlic
  • 1 cup finely sliced leeks (whites only)
  • 5 pounds Prince Edward Island mussels
  • 8 ounces Pernod
  • ½ cup lobster stock
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon chopped fresh tarragon
  • 1 Tablespoon chopped fresh basil
  • Salt and pepper to taste
  • 2 Tablespoons cold, unsalted butter
  • 4 slices crusty bread

Method:

Sweat fennel, garlic, and leeks in butter and extra-virgin olive oil. Add mussels and deglaze with Pernod. Add lobster stock, fresh herbs, salt and pepper. Cover and cook until mussels open. Finish sauce by mixing in cold butter. Serve mussels in a bowl with grilled crusty bread and sauce in the base of the bowl.

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  •    Published: December 2005
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