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Moules Flamande au Pernod with Tempura Leeks

Chef/Owner Fern Kirouac,
In Ferno’s Bistro

The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or two of your favourite sausages and a pungent blue cheese.

2 cups whipping cream
1 1/3 cups white wine
1/2 tsp garlic
2 lbs fresh mussels
1/3 cup pernod
1/2 cup gruyere or asiago
1 leek, white part jullienned
fresh ground black pepper

Tempura leeks
1 leek, jullienned
1/2 cup flour
fresh ground black pepper
oil to fill saucepan 1 1/2″ deep

1. In a large pot, bring cream, wine, leeks and garlic to a boil. Reduce for 5 min. Add fresh mussels and pernod. Cover with lid and steam about 3 min until open, plump and not shrinking. Add gruyere and pepper.

Tempura Leeks
1. Soak leeks in cold water for a few min. Drain. Toss in flour to coat. In a heavy pot, heat oil to 350˚F-400˚F on a candy thermometer. Fry leeks until light brown. Drain on paper towel and season with salt and pepper. Sprinkle over mussels.

Yield 6 servings

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