Classic preparations of moules marinières (sailor-style mussels) go back centuries in France and Belgium, requiring nothing more than mussels, shallots, white wine and butter. But chefs worldwide have tweaked the delicious dish, adding herbs, sometimes cream, and in this my favorite rendition: garlic, gorgeously ripe tomato, and Pernod.
Pernod, the anise-scented French liqueur, goes so well with the mussels, I’ve never been able to go back to the “just with wine” version. I’ve specified 3 pounds of mussels here, allowing 1 pound for each person for dinner, or, there’s plenty for 6 guests if serving as an appetizer. Be sure to have some nice crusty baguettes on hand to soak up the buttery broth. Or do as the Belgians do and serve with fries and good beer.
Mussels with Pernod (Moules Marinières)
Ingredients
- 3 lbs. mussels, scrubbed clean under running water
- 1 1/2 cups dry white wine (I used Pinot Grigio)
- Small bunch fresh thyme sprigs
- 4 Tbsp butter
- 3 medium shallots, peeled and sliced thin
- 3 cloves garlic, minced to make 2 Tbsp.
- 1 large (or 2 small) very ripe heirloom tomatoes
- 3 Tbsp. Pernod
- Small bunch fresh parsley leaves, minced to make ¼ cup
Instructions
- CLEAN MUSSELS: Once well-scrubbed, place mussels in a large bowl of water and rinse again until water runs clear. Remove and discard any “beards” (the byssal threads which mussels use to anchor to surfaces) by pulling the threads firmly toward the hinge of the shell until they release.
- STEAM MUSSELS: Add the wine to a heavy-bottomed 4 qt. enameled pot or dutch oven. Add mussels and thyme sprigs and cover pot. Heat to boiling over medium high heat. Immediately reduce heat to low and simmer for 5 minutes until the mussels have opened. Discard any that didn’t open. Using tongs, remove mussels and thyme sprigs from pot and keep warm. Do not discard cooking liquid. Pour the liquid from the pot through a fine mesh strainer to remove any grit and set liquid aside to make sauce.
- PREPARE SAUCE: In a sauté pan over medium heat, add butter and shallots. Sauté shallots for three minutes until softened. Add garlic and sauté two minutes more. Add the reserved mussel cooking liquid. Roughly break the ripe tomato into pieces and add to the pan. Simmer until the liquid has reduced a bit. Skim off any foam. Stir in three tablespoons Pernod and half of the minced parsley. Simmer two more minutes.
- TO SERVE: Spoon a bit of the sauce into three serving bowls. Divide mussels between the three bowls. Top with the rest of the sauce, tomatoes, garlic, and shallots. Sprinkle the rest of the parsley over. Serve hot with crusty bread for dunking and have a bowl on hand to place the discarded shells.
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