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

  • Pernod
  • parsley
  • Show all ingredients...

  • EYB Comments

    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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Accompaniments: Chicken negimaki with spicy red pepper dipping sauce; Goat cheese and onion tarts; Crab, mango, and mint nori rolls; Grape leaves stuffed with prosciutto, dried fruit, and herbed rice; Lemon-vodka cherry tomatoes with dill; Smoked bocconcini and tomato-olive salsa canapés; Gorgonzola, fava bean, and purple potato canapés; Snap bean and radish crudités with Caesar mayonnaise

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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