Moules au Pastis

Name: Moules au Pastis (Mussels Cooked in Pastis)
Yield: 4
Cuisine: France
Ingredients: salt & pepper; 2 shallots or 1 small onion, finely chopped; 2 shallots or 1 small onion, finely chopped; 2 garlic cloves, crushed; 10 fl oz/300 ml dry white wine; 4 pint (4 lb)/2 kg mussels, beards removed & cleaned of seaweed; 4 pint (4 lb)/2 kg mussels, beards removed & cleaned of seaweed; 3-4 tbsp/45-60 ml crème fraîche or double/heavy cream; 6 tbsp/90 ml olive oil; handful fresh parsley, chopped; salt & pepper; 5 fl oz/150 ml pastis; 1 tsp/5 ml coriander seeds; 3 tinned (or very good fresh) tomatoes, crushed or; 3-4 tbsp/45-60 ml crème fraîche or double/heavy cream

Mussels Cooked in Pastis

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

This recipe is also good for tellines, but be sure to soak them overnight in fresh cold water to get rid of sand.

Ingredients

4 pint (4 lb)/2 kg mussels, beards removed & cleaned of seaweed

Europe
France
Fish course
Pescatarian
Gluten-free
Provence
Mediterranean

Method

Soak mussels for 20 mins in a couple of changes of fresh cold water & discard any with damaged shells or that are much heavier than others. Bring shallots, garlic, wine, pastis, coriander, tomatoes (if you are not using cream) & olive oil to a full boil. When reduced by ½, throw in mussels & parsley, cover tightly & shake pan for 5-10 mins over a high flame until most mussels ha