Pernod and Orange Glazed Clearwater Frozen Mussels
Recipes
| 1 x 2 lb. bag | Clearwater frozen mussels, thawed and shucked (reserve shells) |
| 1 tbsp. | Pernod |
| ¼ cup | Orange juice |
| 1 tsp. | Cornstarch |
| to taste | Salt and pepper |
| ¼ cup | Each red pepper, yellow pepper and green pepper finely diced |
- Place the Pernod, orange juice and cornstarch in a medium sauce pan and bring to a boil.
- Season with salt and pepper then add the peppers and allow to simmer until the peppers have become slightly softened.
- Add the shucked mussels to this mixture, toss to coat, then place the mussels back in their shells with the Pernod sauce and peppers coating them.
- Place in the refrigerator and serve chilled as an appetizer or hors d’oeuvres.