Pernod-marinated New Zealand mussels with chervil oil from The Best of Gourmet 1998: Featuring the Flavors of India (page 95) by Gourmet Magazine Editors

  • chervil
  • parsley
  • Pernod
  • olive oil
  • New Zealand green mussels

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil for chervil and other anise-flavored liqueur for Pernod. Marinate mussels, chilled, at least 3 hours and up to 1 day.

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