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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    lacrenshaw ate it and said...
    Mmmmmmmmmmmmm,rivet. Thanks. Five!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes