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.
MUSSELS WITH PERNOD AND CREAM
I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.
Provided by Normaone
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine the bell pepper, vermouth, leeks and mussels.
- Bring to a boil, cover and cook until mussels open, about 5 minutes.
- Transfer mussels to a medium bowl, discarding any that do not open.
- Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
- Add the chopped parsley, cooked mussels and any accumulated juices.
- Simmer until serving temperature, about 1 minute.
- Serve with the cooking liquid.
Nutrition Facts : Calories 639.4, Fat 32.5, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1338.6, Carbohydrate 28.3, Fiber 1.6, Sugar 3.2, Protein 56.6
MUSSELS WITH PERNOD AND CREAM
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper.
- If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley.
STEAMED MUSSELS IN PERNOD BROTH
It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth.
Provided by sbigelow
Categories Mussels
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1269, Fat 21.2, SaturatedFat 3.8, Cholesterol 89.6, Sodium 2349.6, Carbohydrate 163, Fiber 11.6, Sugar 11, Protein 62
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.
More about "mussels with pernod and cream recipes"
MUSSELS WITH PERNOD AND CREAM | HEALTHY RECIPES | WW …
Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes. Remove pot from heat and add water, Pernod and wine. Return to heat; …
From weightwatchers.com
- Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
- Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
- Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
MUSSELS IN CREAM AND PERNOD | RICARDO
In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper. Bring to a boil. Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking.
From ricardocuisine.com
5/5 (18)
Category Main DishesServings 4Total Time 27 mins
STEAMED MUSSELS IN WHITE WINE - A FOODCENTRIC LIFE
Move the pan off of the heat and carefully add the wine and Pernod. Place the pan back on the heat and allow broth to come to a boil. Add the mussels, cover with a tight fitting lid and turn heat down to medium. Steam mussels until they have opened, about 3-5 minutes. Check pan at 3 minutes.
From afoodcentriclife.com
MUSSELS WITH PERNOD AND CREAM – RECIPES NETWORK
Step 1. Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes.
From recipenet.org
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE RECIPE - FOOD NEWS
Recipe. 3 and 1/2 to 4 pounds live mussels 1 medium fennel bulb 2 tablespoons unsalted butter 1/2 cup finely chopped onion 1/2 cup dry white wine 1 cup whipping cream 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme Kosher salt and freshly ground black pepper. Steps. Preheat the oven to 450°F.
From foodnewsnews.com
MUSSELS WITH PERNOD AND CREAM | RECIPES | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Mussels with Pernod and cream & see the Smartpoints value of this great recipe.
From dev1.weightwatchers.com
PIERRE FRANEY - RECIPES - SHRIMP SAUTé WITH PERNOD
2. Heat the butter in a skillet and add the shrimp and shallots. Cook, shaking and stirring and tossing the shrimp in the skillet. Cook quickly until shrimp are pink all over, 3 or 4 minutes. 3. Add the Pernod and stir. Using a slotted spoon, remove the shrimp to a warm dish. Add the cream to the skillet and cook over high heat about 1 minute.
From pierrefraney.com
MUSSELS WITH FENNEL, CREAM AND PERNOD - ACELINE
Place over high heat, bring to boil and cook for a few minutes only. Put the mussels in a large bowl with ice cubes to cool them quickly. Open each mussel and discard the empty half shell. Arrange the mussels on the dish. For the topping, melt the butter in a saucepan, add the fennel and onion and cook. Stir in the Pernod, cream and seasoning ...
From aceline.media
MUSSELS IN CREAM AND PERNOD - RECIPES LIST
Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper. Bring to a boil. Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking. Remove the mussels that have not opened and discard. Place the remainder in a large bowl. Cover and set aside.
From recipes-list.com
MUSSELS, STEAMED WITH PERNOD CREAM SAUCE RECIPE - FOOD …
Add the mussels and cover. Increase the heat to high and steam, shaking the pan once or twice, until the mussels open, 5 to 7 minutes. Discard any unopened mussels. Using a slotted spoon, remove the mussels to a serving bowl and cover with foil to keep warm.
From foodreference.com
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MUSSELS WITH PERNOD AND CREAM
Get Mussels with Pernod and Cream Recipe from Food Network. ... 4 pounds mussels, scrubbed and debearded; 4 tablespoons ... Mussels Oreganata.
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MUSSELS WITH PERNOD AND CREAM RECIPE - COOKEATSHARE
Add in the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, till mussel shells open, 3 to 5 min. Use tongs to transfer mussels to a bowl, discarding any which have not opened. Add in Pernod to cooking liquid and bring to a boil. Boil for 2 min, then reduce heat to medium and stir in cream ...
From cookeatshare.com
MUSSELS WITH PERNOD
The combination of Pernod and fennel adds a wonderful anise flavour to this popular seafood dish, which just needs some crusty whole wheat bread to mop up the tasty juices. Mussels are low in fat and rich in many minerals, including iron and zinc.
From stage.besthealthmag.ca
MUSSELS WITH PERNOD AND CREAM - GLUTEN FREE RECIPES
Mussels with Pernod and Cream might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 2. One portion of this dish contains about 30g of protein, 27g of fat, and a total of 631 calories. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be scrumptious and satisfying. It ...
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MUSSELS WITH PERNOD AND CREAM | RECIPES | WW USA
Dec 4, 2019 - Enjoy a tasty and delicious meal with your loved ones. Learn how to make Mussels with Pernod and cream & see the Smartpoints value of this great recipe.
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MUSSELS WITH PERNOD AND CREAM - BIGOVEN
Mussels with Pernod And Cream recipe: Try this Mussels with Pernod And Cream recipe, or contribute your own. Add your review, photo or comments for Mussels with Pernod And Cream. American Side Dish Seafood
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MUSSELS WITH FENNEL AND PERNOD - THE IRISH TIMES
Agitate the mussels once more, then lift them from the water, leaving any sediment behind. 2. Sauté the fennel, shallot and garlic in the olive …
From irishtimes.com
MUSSELS, PANCETTA, PERNOD CREAM, TARRAGON AND GRILLED VEGETABLES
1 # fresh Penn Cove Mussels; 1 ea fennel bulb; ½ small sweet onion; 3 cloves garlic, smashed and chopped; ½ ea shallot, minced; 4 sprigs tarragon, picked and chopped; ½ cup pernod; ½ tsp fresh cracked black pepper; 4 oz small diced pancetta; ¾ cup heavy cream; ½ tsp sea salt; ½ cup canola oil (some for vegetables, ¼ cup for cooking mussels)
From thepenncovemusselsfestival.com
MUSSELS WITH PERNOD & CREAM | DOROTHY LANE MARKET
Cover pot and cook until mussels open, about 5 minutes. 2. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). 3. Add heavy cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. 4. Mix in chopped parsley. Return mussels and any accumulated juices to pot.
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PEI Maple Mussels with Curry Cream. Normandy-Mussels. Mussels Carbonara. PEI Mussel Stew with Fennel and Cream. Mussel Chowder Classic Style. Lager Soup with PEI Mussels and Dill. Double Smoked Bacon and Tarragon Mussels. PEI Mussels with Bacon, Blue Cheese & Spinach. Mussel Orzo.
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STEAMED MUSSELS IN PERNOD BROTH RECIPE - FOOD NEWS
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.
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MUSSELS IN CREAM AND PERNOD | RICARDO - MASTERCOOK
1 cup (250 ml) shallot, chopped (approximately 7 shallots) 1/2 cup (125 ml) celery, diced; 1 teaspoon (5 ml) fennel seeds, ground; 2 tablespoons (30 ml) butter
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MUSSELS WITH PERNOD AND CREAM – GIMLI FISH MARKET
Bring to a boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Remove mussels to a bowl, discarding any unopened mussels. Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes. Mix in chopped parsley. Return mussels and juices to pot and bring to heat. Season with salt and pepper.
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MUSSELS WITH CARAMELIZED FENNEL AND LEEKS - FOOD & WINE …
Add the mussels and Pernod and cook, stirring, for 1 minute. Add the mussel broth and the fennel mixture. Cover and cook until the mussels open, …
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MUSSELS IN PERNOD BUTTER - SPICED PEACH BLOG
Assembling the Mussels and Pernod Butter: When ready to serve mussels preheat oven to 400 degrees, spoon enough Pernod Butter on top of each mussel to completely cover the mussel and shell returning each dressed mussel back to the baking sheet, lightly sprinkle breadcrumbs over the top. Set mussels into the oven and bake for five minutes ...
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MUSSELS WITH PERNOD AND CREAM RECIPE
Crecipe.com deliver fine selection of quality Mussels with pernod and cream recipes equipped with ratings, reviews and mixing tips. Get one of our Mussels with pernod and cream recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Mussels with White Wine and Parsley This mussels with white wine and parsley recipe discusses how to …
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COOK STREET MUSSELS WITH WHITE WINE PERNOD BROTH
Pull and remove the beards. Heat a Dutch Oven over medium high heat. Add butter. When butter is melted, add parsley, chives, and shallot. Pour in the mussels and add half of the wine. Cover with lid and cook for 2 – 3 minutes. Uncover and stir mussels and ingredients well. Add the rest of the wine and cover.
From highlandsranchfoodie.com
MUSSELS IN PERNOD SAUCE | ITALIAN FOOD FOREVER
Instructions. Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. Add the cleaned, drained mussels, cover, and cook until the shells open ...
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RECIPE | PERNOD SCENTED MUSSELS | NATALIE MACLEAN
Let mussels cook until they just begin to open. Add the white wine, Pernod and cover pan. Cook slowly over medium heat until the mussels open further. Remove the lid, add herbs and butter. Cook for 2 more minutes. Taste the sauce and adjust seasoning as needed. Serve with grilled bread or baguette for dunking.
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MUSSELS WITH PERNOD AND CREAM | RECIPES | WW USA
Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes. Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute. Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
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STEAMED MUSSELS IN FENNEL PERNOD BROTH | EMERILS.COM
Add the mussels and chives, cover, and steam over high heat until all of the mussel shells have opened, about 4 minutes. Remove the mussels with tongs or a slotted spoon and let the broth cook for 2 minutes longer. Remove from the heat. Makes 3 cups broth. To serve, arrange 10 mussels in each of 4 shallow bowls, and spoon 3/4 cup of the broth ...
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MUSSELS WITH CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Mussels in Cream Sauce Recipe | Epicurious tip www.epicurious.com. Step 1 Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using...
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MUSSELS WITH CREAM AND PERNOD - RONDA CARMAN
Using tongs, transfer mussels to a medium bowl (discard any mussels that do not open). Discard thyme sprig. Lower the heat to a light simmer. Add whipping cream and Pernod to pot; simmer until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley and return mussels and any accumulated juices to pot.
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ASTRAY RECIPES: MUSSELS WITH PERNOD AND CREAM
Mussels with pernod and cream. Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened.
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