Making mussels at home is an easy task. Especially when you have one of the best Chefs in Denver show you how. Cook Street Mussels with White Wine Pernod Broth. Make sure you have a loaf of French Bread to soak up every bit of that luscious broth.
You’re probably wondering how on earth us landlocked Coloradoans can possibly enjoy fresh seafood on a regular basis? We have Seattle Fish Company to thank for that. Back in 1905 Mose Iacino’s family made the move from Italy to Colorado in search of a better life. At sixteen he created the Seattle Fish Company and a way to transport fresh fish to Colorado. In his system fish were packed in ice and sawdust, and shipped via rail car with the ice replenished at stops along the way.
Today, fresh and frozen seafood, packed in special shipping containers to preserve quality, is transported to Denver seven days a week from hand-selected suppliers on the American coasts and in port cities around the world.
I see Seattle Fish delivery trucks all over Denver, but had no idea the history of this entrepreneur, nor knew it was a Denver based company. I suppose Denver Fish Company just wouldn’t have been the best marketing idea.
We learned about Seattle Fish Company this week in school as we were cutting off the heads of Striped Bass, which unbeknownst to me are farm raised by Colorado Catch in the San Luis Valley. Fresh and sustainable. How wonderful that landlocked doesn’t mean we’re just about meat and potatoes.
Mussels were also part of our learning syllabus this week at Culinary School. Oh sure, I’ve enjoyed them at restaurants many times. I tried to cook them at home exactly once, but felt uncomfortable about my knowledge and skill set regarding this creature in a shell…that was alive. Until now.
Thanks to Chef Christino Griego, I’ve all of a sudden become confident about cooking mussels. So easy, so affordable and so delicious. They’ll be making a regular appearance in my kitchen.
Let’s take a look and the flavor profile set in motion by Chef Christino.
Mussels with White Wine Pernod Broth
I hope you give this mussels recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite mussels that you make at home, let me know, I’d love to give it a try.
More Restaurant Quality Seafood Recipes
Looking for more elegant impressive and light shellfish dinner ideas?
- Seafood Pan Roast, Shrimp, lobster, scallops, and oysters are oven broiled and proves that a dish can be fancy and easy.
- Black Cod with Miso Glaze, Seared stovetop and finished in the oven, this easy black cod with miso will make you feel like a famous chef in your own kitchen.
- Easy Classic Broiled Lobster Tails, Making broiled lobster tails at home is as easy as falling off a log and perfect for any special occasion dinner.
- Galatoires Restaurant Shrimp Remoulade, A mayonnaise-y blend of Creole mustard, horseradish, cayenne, and white pepper makes this a classic.
Steamed Mussels in White Wine Pernod Broth
- 1 pound Fresh Mussels
- 1 Tablespoons Parsley fine chopped
- 2 Tablespoons Chives fine chopped
- 1 large shallot peeled and minced
- 4 Tablespoons butter
- 1/2 bottle White wine
- 2 Tablespoons Pernod
- 1 cup Cherry Tomatoes different colors, and halved
- salt and pepper to taste.
- When you purchase mussels, transfer them from butcher paper to a bowl and cover with ice. Store in refrigerator until ready to use.
- When ready to cook, sort through mussels for any cracked shells. Discard any mussels with cracked shells. If you find a shell that is open, lightly tap the shell on a hard surface. If the shell doesn’t close, discard. This means the mussel is dead. Also look for any beards. Pull and remove the beards.
- Heat a Dutch Oven over medium high heat. Add butter. When butter is melted, add parsley, chives, and shallot. Pour in the mussels and add half of the wine. Cover with lid and cook for 2 – 3 minutes.
- Uncover and stir mussels and ingredients well. Add the rest of the wine and cover.
- Cook for about 5 minutes more. All shells should be open. If a shell doesn’t open, discard.
- Add Cherry Tomatoes and the Pernod. Stir well. Serve immediately with sliced French Bread.
Steamed Mussels With White Wine Pernod Broth …They’re what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.