Oven-Steamed Mussels with Leeks and Pernod
By Andrew JanjigianPublished on July 30, 2013
Time
50 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly3 garlic cloves, minced½ cup Pernod ¼ cup water 2 bay leaves 4 pounds mussels, scrubbed and debearded¼ teaspoon salt ¼ cup crème fraîche 2 tablespoons minced fresh chives
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Pastis or ouzo can be substituted for the Pernod. Serve with crusty bread.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, leeks, and garlic in large roasting pan over medium heat; cook, stirring occasionally, until leeks are wilted, about 3 minutes. Add Pernod, water, and bay leaves and bring to boil. Cook until liquid is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
- Remove pan from oven. Push mussels to sides of pan. Add crème fraîche to center and whisk until incorporated. Discard bay leaves, sprinkle chives over mussels, and toss to combine. Serve immediately.
Time
50 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
½ cup Pernod
¼ cup water
2 bay leaves
4 pounds mussels, scrubbed and debearded
¼ teaspoon salt
¼ cup crème fraîche
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
½ cup Pernod
¼ cup water
2 bay leaves
4 pounds mussels, scrubbed and debearded
¼ teaspoon salt
¼ cup crème fraîche
2 tablespoons minced fresh chives
Test Kitchen Techniques
Ingredients
3 tablespoons extra-virgin olive oil
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
½ cup Pernod
¼ cup water
2 bay leaves
4 pounds mussels, scrubbed and debearded
¼ teaspoon salt
¼ cup crème fraîche
2 tablespoons minced fresh chives
Test Kitchen Techniques
Why This Recipe Works
To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.
Before You Begin
Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close. Pastis or ouzo can be substituted for the Pernod. Serve with crusty bread.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, leeks, and garlic in large roasting pan over medium heat; cook, stirring occasionally, until leeks are wilted, about 3 minutes. Add Pernod, water, and bay leaves and bring to boil. Cook until liquid is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.
- Remove pan from oven. Push mussels to sides of pan. Add crème fraîche to center and whisk until incorporated. Discard bay leaves, sprinkle chives over mussels, and toss to combine. Serve immediately.
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