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.

Ingredients
Mussels
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

Method
Mussels

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

Tempura Leeks

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

Yield 6 servings