Name: Oven-Steamed Mussels with Leeks and Pernod
Total time: 50 min
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; 1/2 cup Pernod; 1/4 cup water; 2 bay leaves; 4 pounds mussels, scrubbed and debearded; 1/4 teaspoon salt; 1/4 cup crème fraîche; 2 tablespoons minced fresh chives

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.