Pernod Marinated New Zealand Mussels With Chervil Oil Recipes

PERNOD-MARINATED NEW ZEALAND MUSSELS WITH CHERVIL OIL

Steps:

• Mince 1 garlic clove and in a large skillet cook in 2 tablespoons oil over moderate heat, stirring, until golden. Add water and half of mussels and steam mussels, covered, stirring once or twice, 2 to 5 minutes, transferring them as they open with a slotted spoon to a large bowl. (Discard any mussels that are unopened after 5 minutes.) In liquid remaining in skillet steam remaining mussels in same manner and transfer to bowl.
• Pour liquid remaining in skillet through a fine sieve into a small bowl and stir in liqueur to make marinade. When mussels are cool enough to handle, remove from shells. Clean and reserve 1 half shell from each mussel. Add mussels to marinade, tossing to coat, and season with salt. Marinate mussels, covered with plastic wrap and chilled, at least 3 hours and up to 1 day. Chill reserved shells in a sealable plastic bag. Thinly slice remaining garlic clove and in a small saucepan cook in remaining 1/2 cup oil over moderate heat, stirring, until golden. Discard garlic with slotted spoon and in a blender blend oil, chervil, parsley, and salt until herbs are finely chopped. Chervil oil may be made 1 week ahead and chilled in an airtight container. Bring oil to room temperature before using.
• Arrange reserved mussel shells on plates and spoon about ‚ teaspoon chervil oil into each shell. Add mussels and garnish with chervil.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI

Steps:

• Make aioli:
• Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make mussels:
• Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
• Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.

MUSSELS WITH PERNOD AND CREAM

Steps:

• Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.