Steamed Blue Mussels with Pastis and Herbs
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Gastrotools
Recipes from professionals
These beautiful Danish blue mussels get a hint of anise thanks to the pastis and fennel in the dish. If you prefer a creamier version, you can add a little cream at the very end. Don't forget the bread to soak up the delicious mussel broth with.
Servings
: 4
servings
Ingredients
2
kg
blue mussels
2
shallots
2
cloves
garlic
1
large carrot
1
fennel bulb
1
leek
Olive oil
1.5
dl
pastis
1
bunch
mixed herbs, such as chopped parsley, thyme and chervil
Good bread for serving
Pepper
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Instructions
Step 1/6
Clean the blue mussels under running water, and give any open mussels a tap against the countertop. Discard them if they don't close.
Step 2/6
Peel and chop shallots and garlic. Peel the carrot and cut it into fine cubes. Cut the fennel into cubes as well, and slice the leek into rings.
Step 3/6
Sauté garlic and vegetables in olive oil in a large pot for a couple of minutes.
Step 4/6
Add the blue mussels, pour pastis over, and cover. Steam the blue mussels on high heat for approx. 4 minutes, until they have opened. Discard any closed mussels.
Step 5/6
Stir in fresh herbs (set aside some for garnish if desired) and pepper, and toss everything well together.
Step 6/6
Distribute the blue mussels into deep plates, and pour the vegetables and cooking liquid over them. Garnish if desired with extra herbs, and enjoy the blue mussels with good bread.
