Mussels with Pernod and Cream

Introduction

Mussels with Pernod and Cream is an easy and delicious seafood dish that will surely please. This classic French recipe combines mussels’ sweet and salty flavours with the anise-flavoured liqueur Pernod and a creamy white wine sauce. The dish is quick to prepare and can be served as a main course or an appetizer. The combination of flavours is sure to tantalize your taste buds.

Ease of preparation

Mussels with Pernod and Cream is an easy and quick dish to prepare. It only takes about 20 minutes to cook, making it a great option for weeknight dinners. All the ingredients can be prepped in advance, so all left to do is cook the mussels and assemble the sauce. This dish is also great for entertaining, as it can be served as an appetizer or a main course.

Nutritional information

Mussels with Pernod and Cream is a healthy and nutritious dish. Mussels are a great source of protein, vitamins, and minerals. The Pernod and the cream sauce adds a rich flavour but is low in calories. One serving of this dish contains approximately 250 calories, 11 grams of fat, and 17 grams of protein.

Ingredients

-2 lbs mussels

-1/4 cup Pernod

-1/4 cup white wine

-1/4 cup heavy cream

-1/4 cup shallots, minced

-2 cloves garlic, minced

-2 tablespoons butter

-1/4 teaspoon salt

-1/4 teaspoon black pepper

-1/4 teaspoon dried thyme

-1/4 teaspoon dried oregano

-2 tablespoons chopped fresh parsley for garnish

Preparation Method

To prepare Mussels with Pernod and Cream, begin by rinsing the mussels in cold water and removing any beards. Next, heat a large pot over medium-high heat and add the butter. Once the butter is melted, add the shallots and garlic and sauté for 2 minutes. Add the Pernod, white wine, cream, salt, pepper, thyme, and oregano to a simmer. Add the mussels, cover the pot, and cook for 8-10 minutes or until the mussels have opened. Discard any mussels that do not open. Serve the mussels with the sauce and garnish with parsley.

Cooking Tips

When cooking Mussels with Pernod and Cream, it is essential to use fresh mussels. Fresh mussels should be alive and have a mild, briny smell. If the mussels are not fresh, they may not open during cooking. It is also important to use a large pot, as the mussels will release liquid during cooking.

Flavour/Taste

Mussels with Pernod and Cream is a delicious and flavorful dish. The Pernod and the cream sauce adds a rich and creamy flavour, while the white wine adds a subtle sweetness. The shallots, garlic, and herbs add depth of flavour and complement the mussels perfectly. The dish is both savoury and sweet, and the combination of flavours is sure to please.

Best dishes paired with

Mussels with Pernod and Cream is best served with a side of crusty bread or roasted potatoes. The sauce is also delicious and served over pasta, rice, or polenta. The dish can also be served with a green salad or steamed vegetables for a light and healthy meal.

Origin of dish and history

Mussels with Pernod and Cream is a classic French dish from the 19th century. The dish is believed to have originated in the coastal region of Brittany, where the combination of mussels, Pernod, and cream is still popular today. The dish has been adapted over the years and is now enjoyed worldwide.

Popular alternatives

If you want a different twist on Mussels with Pernod and Cream, you can substitute the Pernod with a dry white wine or sherry. For added flavour, you can also add other ingredients, such as mushrooms, tomatoes, or bacon. This dish can also be served with various sides, such as mashed potatoes, roasted vegetables, or a simple salad.