Mussels or clams with Pernod, herbes de provence and shallots
Mussels or clams could be steamed in the tomatoey sauce spiked with Pernod, herbs and shallots. Pernod is a French, licorice-flavoured liqueur sold at most liquor stores. The leftover you have can be served as an aperitif, or be used to flavour other seafood and fish dishes. Herbes de Provence is a French-style herb blend sold in bottles or bags at most supermarkets and fine food stores.
Preparation time: 15 minutes
Cooking time: About 10 to 12 minutes
Makes: 2 (3/4 lb. each) servings
1 Tbsp olive oil
1 medium shallot, halved and thinly sliced
1 garlic clove, minced
1 oz. Pernod, or to taste
1 oz. white wine or water
1/4 to 1/2 tsp. herbes de Provence
- Pinch crushed chili flakes
1 cup strained tomatoes or tomato sauce
1 1/2 lb. fresh mussels or clams, rinsed in cold water (if using mussels, remove and beard-like material on the shells)
- chopped fresh parsley, to taste
Place the oil in a medium pot and set over medium, to medium-high heat. Add the shallot and garlic and cook one minute. Add the Pernod, wine or water, herbes de Provence and tomato sauce. Bring the sauce to a slow simmer, and simmer, partially covered, 5 minutes. Add the mussels or clams, cover and cook until they just open.
Divide and arrange the mussels or clams in two shallow bowls. Top with the sauce in the pot, sprinkle with chopped parsley and serve.
