Puget Sound Mussels with Pernod and Grilled Sourdough (Artist Point)

By ArmySister

Served at Artist Point at Disney's Wilderness Lodge

Ingredients

• 1 lb. Mussels from Puget Sound (washed and debearded)
• 1/2 Cup Parsley chopped fresh
• 1/2 Tbsp. Anchovy Paste
• 1/4 Cup White Onions (diced small and pre-cooked on low heat until soft)
• 1/4 Cup Pernod
• 1/3 Cup White Wine
• 1/4 Cup Butter, unsalted
• 2 Tbsp. Chopped Fennel Tops
• 1 Tbsp. Olive Oil

Preparation

Step 1

1. Start with a hot pan that has a lid. Heat pan on the stove on medium heat.
2. When pan is hot, pour olive oil in and let heat up for a few seconds.
3. Now add the parsley, anchovy paste, and onions and sauté quickly for ten seconds to flavor oil.
4. Next add all the mussels and stir or toss them around to coat lightly with other ingredients.
5. Carefully add the Pernod to the pan off of the heat source. Remember it is flammable so use caution especially around gas stoves.
6. Return to heat and let simmer for fifteen seconds.
7. Next add the wine and immediately place a lid on the pan.
8. Check after one or two minutes, as soon as the mussels start to open remove the lid and keep reducing the liquid until it is half the original amount.
9. Lower the heat and add the butter. 10. Swirl the pan to incorporate all the liquid with the butter then finish by sprinkling chopped fennel over the top.
11. Pour into a serving bowl with a piece of toasted sourdough bread and serve.