Oven-Steamed Mussels with Leeks and Pernod

Name: Oven-Steamed Mussels with Leeks and Pernod
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 , garlic cloves, minced; 1/2 cup, Pernod; 1/4 cup, water; 2 , bay leaves; 4 pounds, mussels, scrubbed and debearded; 1/4 teaspoon, salt; 1/4 cup, crème fraîche; 2 tablespoons, minced fresh chives

Main Courses
Vegetables
Fish & Seafood
Weeknight

By Andrew Janjigian ･ Appears in Cook's Illustrated September/October 2013

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

SERVES 4

TIME 50 minutes

Oven-Steamed Mussels with Leeks and Pernod

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