Steamed Pernod Mussels with Saffron and Leek

1kg mussels de-bearded
Knob of butter
1 leek sliced
Two red chilli’s, sliced
3 cloves of garlic sliced
Splash of pernod
100ml chicken stock
Pinch of saffron
75ml cream
Parsley, chopped




  1. In a pan or wok sauté the leeks in butter and oil. Adding a splash of oil will help the butter not to burn. Cook the leeks until they soften but not brown.
  2. Add your chilli and garlic and sauté for about 30 seconds
  3. Add mussels to the pan and a splash of pernod. Make sure you sauté this for about a minute as you want to cook the alcohol out of the pernod.
  4. Pour in your stock and cover. Steam your mussels for about 4 to 5 minutes or until the mussels are open.
  5. Add you cream and saffron to the pan and cook through for a further minute or so.
  6. Toss through your chopped parsley and you are ready to serve.
  7. Serve with warm crusty bread

Cooks Notes: I haven’t added any salt to this dish as the mussels I use are alive, fresh and still in their sea water when I get them. If you purchase mussels out of their seawater you might need to add some salt to taste.


About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...

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