Steamed Mussels with Pernod: A French Bistro Classic
Steamed mussels with Pernod is a classic French bistro dish that is simple to make and packed with flavor. The mussels are steamed in a flavorful broth made with white wine, Pernod, shallots, garlic, and fresh herbs. The Pernod adds a subtle anise flavor to the broth that complements the briny mussels perfectly. This dish is perfect for a light lunch or dinner, and can be served with a side of crusty bread to soak up the delicious broth.
Steamed mussels with Pernod is a dish that has been enjoyed in France for centuries. The first recorded recipe for steamed mussels with Pernod appeared in a cookbook published in 1705. The recipe was simple, calling for mussels, white wine, shallots, garlic, and parsley. Over time, the recipe has evolved to include Pernod, a type of anise-flavored liqueur. Pernod adds a subtle anise flavor to the broth that complements the briny mussels perfectly. Today, steamed mussels with Pernod is a classic French bistro dish that is enjoyed by people all over the world.
Steamed Mussels with Pernod: A French Bistro Classic Steamed Mussels with Pernod: A French Bistro Classic Steamed Mussels with Pernod: A French Bistro Classic Steamed Mussels with Pernod: A French Bistro Classic
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 2 pounds mussels
  • 1/2 cup dry white wine
  • 1/4 cup Pernod
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
Instructions
  1. Scrub the mussels well and remove any beards.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the shallots and garlic and cook until softened, about 2 minutes.
  4. Add the white wine and Pernod and bring to a boil.
  5. Add the mussels to the pot and cover.
  6. Cook the mussels until they are all open, about 5 minutes.
  7. Discard any mussels that do not open.
  8. Transfer the mussels to a bowl and serve with the broth.
Why It Works
  • The white wine and Pernod create a flavorful broth that steams the mussels perfectly.
  • The shallots and garlic add a savory flavor to the broth.
  • The fresh herbs add a bright, fresh flavor to the dish.
  • The mussels are cooked until they are just tender, so they are not overcooked and rubbery.