Ingredients

How to make it

  • Rinse and de-beard mussels
  • Slice the garlic and shallots real thin
  • Use a tall saucepan and MED/HI heat
  • Saute the shallots in 3 tablespoons butter or olive oil for 1 minute
  • Add the garlic and sautee for another minute
  • Add mussles and basil
  • Pour vermouth, wine and pernod over them and cover pan
  • When mussles just begin to open, add remaining butter or oil.
  • Cover and continue steaming
  • When mussels are fully open and plump, about 3-4 minutes divide into 4 bowls sharing broth among all.
  • Discard any mussels that don't open.
  • Serve with crusty bread to sop up the juice and prepare for massive kudos!

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    lacrenshaw ate it and said...
    Mmmmmmmmmmmmm,rivet. Thanks. Five!
    Lorraine
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