The Dish: Gaslight -- Moules frites with pernod and coriander

The Chef: Chris Robins

INGREDIENTS - 4 servings
80 Mussels
8 oz. liason (4 egg yolks, whisked into 4 ounces of crème fraiche)
2 tbsp. butter
2 tbsp. minced shallots
1 tbsp. crushed, toasted coriander seeds
1 cup white wine
¼ cup pernod
6 sprigs cilantro
Salt and white pepper, to taste

METHOD
- Sweat shallots in butter until soft. Add mussels and coriander seeds to pan. When mussels start to open add pernod and continue cooking until pernod is reduced to sec. Add white wine, 3 sprigs of cilantro and cover pan to steam open mussels.
- When mussels are all open add liason and remaining Cilantro. Cook mussels for 30 seconds- just long enough to cook eggs in liason.
- Serve in warm bowl with a side of frites.

Gaslight, Brasserie du Coin
560 Harrison Ave.
Boston, MA 02118
617-422-0224