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. Continue Reading…