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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delicious and similar to the famous recipe served at Pastis in New York. Enjoy! :) Ingredients:
80 mussels |
8 oz. liason (4 egg yolks, whisked into 4 ounces of crème fraiche) |
2 tbsp. butter |
2 tbsp. minced shallots |
1 tbsp. crushed, toasted coriander seeds |
1 cup white wine |
1/4 cup pernod |
6 sprigs cilantro |
salt and white pepper, to taste |
**frites |
french fries |
Directions:
1. Sweat shallots in butter until soft.
2. Add mussels and coriander seeds to pan.
3. When mussels start to open add pernod and continue cooking until pernod is reduced to sec.
4. Add white wine, 3 sprigs of cilantro and cover pan to steam open mussels.
5. - When mussels are all open add liason and remaining Cilantro.
6. Cook mussels for 30 seconds- just long enough to cook eggs in liason.
7. - Serve in warm bowl with a side of frites.
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