Ingredients:
20 to 30 large mussels (cleaned and debearded)
1 Tbsp salted butter
1 Tbsp shallots, diced
1 tsp green onions
2 Roma tomatoes, diced
1-1/2 tsp garlic purée
1 tsp fresh dill, chopped
1/4 tsp vegetable oil
1/4 tsp salt
2 Tbsp Pernod
2 Tbsp white wine
1 Tbsp fresh lemon juice
1/3 cup heavy cream
1/4 tsp crushed chilies
1 tsp fresh parsley, minced
1 tsp black & white pepper
Instructions:
Debeard the mussels as necessary.
Dice the Roma tomatoes into 1 in. cubes. Peel and dice the shallots finely. Mix the dill, vegetable oil, and salt into a paste. Slice the green onions.
In a 1.5 liter sauté pan add garlic puree, butter, dill herb paste, shallots, Pernod, sauté lightly.
Add the white wine, lemon juice, crushed chilies, black and white pepper, sauté a moment.
Add the heavy cream and mussels. Cover and steam over high heat until all the mussels open, about 4 minutes.
Add green onions and serve. Garnish with minced parsley.
Yield: Serves 2 to 3
