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Sauteed Mussels In Pernod Flavored Broth

Submitted by elliotttf on Sat, 02/14/2009 - 12:43
Ingredients: 
3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
Salt & Pepper to Taste
2 Plum Tomatoes, Seeded, Cored And Diced Into 1/2 Inch Pieces
2 Cups White Wine
1/2 Cup Pernod Liqueur
Dash of Saffron
2-3 Pounds Mussels, Scrubbed with Beards Removed
1/2 Cup Chopped Fresh Parsley
Preparation: 

1. Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent.
2. Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
3. Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
4. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
5. Add the parsley in just before serving.

You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

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