Moules Frites Au Pernod
From noir 17 years ago
- 60 minutes to make
- Serves 4
Delicious and similar to the famous recipe served at Pastis in New York. Enjoy! :)
Ingredients
- 80 mussels shopping list
- 8 oz. liason (4 egg yolks, whisked into 4 ounces of crème fraiche) shopping list
- 2 tbsp. butter shopping list
- 2 tbsp. minced shallots shopping list
- 1 tbsp. crushed, toasted coriander seeds shopping list
- 1 cup white wine shopping list
- ¼ cup Pernod shopping list
- 6 sprigs cilantro shopping list
- salt and white pepper, to taste shopping list
- **Frites** shopping list
- French Fries shopping list
How to make it
- Sweat shallots in butter until soft.
- Add mussels and coriander seeds to pan.
- When mussels start to open add pernod and continue cooking until pernod is reduced to sec.
- Add white wine, 3 sprigs of cilantro and cover pan to steam open mussels.
- - When mussels are all open add liason and remaining Cilantro.
- Cook mussels for 30 seconds- just long enough to cook eggs in liason.
- - Serve in warm bowl with a side of frites.
People Who Like This Dish 5
- shuga United States
- danadooley Singapore, SG
- pink USA
- jenniferbyrdez Kenner, LA
- ttaaccoo Buffalo, NY
- mamalou Attleboro, MA
- dawntomsun Birmingham, MI
- smooch America
- noir Boston, MA
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The Rating
Reviewed by 6 people-
Lovely. I have to admit tho, I wouldn't be cooking this one-it would be restaurant time. Thanks Noir.
jenniferbyrdez
in kenner loved it
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Yum, yum, yum! Tops!
pink
in USA loved it
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This qualifies for a place high up on my "Last Things I Wanna Eat Before I Die" list. Great recipe, thanks for sharing.
danadooley
in Singapore loved it
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