Mussels

I could easily survive on stale water and bread if I had to without much complaint but it's so much better to happen upon a freshly baked baguette still warm and completely springy-soft and a fine bottle of almost Pernod.
I can take it one step further by purchasing a pound of mussels, a bright red, unblemished pepper, a fragrant bulb of fennel, fronds intact, a couple of small, brown shallots and some heavy country cream.  Now, this isn't survival, it's a dream.  And what's everybody's favourite part?  Picking up a piece of sliced baguette like a utensil and mopping up the pool of silk cream sauce.  This is about the time the colour comes back into my face and spreads throughout the rest of my body.  It's already too late.  I have been consumed by rich goodness.

And then I awake.  Still in my bed.  The reverie still so vivid I can feel my tummy all bubbly and warm.  So, what are my plans for the day?  To visit the market and make a recipe by Bob Blumer, of course.  What else can I do but give in to temptation.

Musselmania

1 lb. mussels in their shells, de-bearded and scrubbed
2 tbsp butter
2 x shallots, minced
1 X bulb fennel, trimmed, cored and diced into 1/4-inch pieces.  Reserve fawns
1 X red bell pepper, cored and seeded, diced into 1/4-inch pieces
1/2 cup heavy cream
2 oz Pernod ( a French liqueur
1 X baguette French bread

Discard any cracked or opened mussels ( unless they close when tapped)

In a heavy medium-sized pot over medium-high heat, melt butter, then sauté shallots, red pepper and fennel for approx. 4 minutes, or until shallots and fennel are translucent.

Stir in cream and Pernod and let reduce 2 minutes.  Add mussels and cover pot.  Cook for approx. 3 minutes, or until all of the mussels have opened up.  Pour all of the contents into a large serving bowl, discard any mussels that may have not opened.  Garnish with a handful of fennel fawns and serve immediately with bread.

[Mussels in a Fennel, Pernod and Cream Sauce]

Comments

[Paz]

Oh, yum! This looks good. I love mussels, although I don't get to eat them a lot. Thanks for the recipe.

Paz

[Melissa]

Wow, looks delicious! That's the kind of thing I dream about too... :)

[Ruth]

mmmmmmh what a glorious idea. It's late as I read this - I'm just off to bed, so guess what I'll be dreaming about tonight. Thanks!!!