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

The Dish Recipe Card

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.

The Dish Recipe Card

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

Recipe Video - www.whdh.com/features/articles/dish/BO67843

Recipe Video - www.whdh.com/features/articles/dish/BO67843


	The Dish Recipe Card 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. Recipe Video - www.whdh.com/features/articles/dish/BO67843


	- 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 Recipe Video - www.whdh.com/features/articles/dish/BO67843