Start with a good butter,
Clean, debeard mussels. Chop onion or shallot, prep some tarragon and basil chiffonade style,
Get a tablespoon of butter bubbling and add onion. When glassy, pour a cup of white wine in (no more), and when that bubbles, add a couple capfuls of pernod. Then your mussels.
Before you put the cover on, scatter herbs over the mussels. Keep an eye on things while you open a new bottle of wine. I made a salad with the fresh vegatables I bought from the Alewive's market.
On a whim, I boiled one of the fresh-picked corn for four minutes and rolled it in butter and a crank or two of pepper. This turned out to be the killer match...
This dish was simply spectacular. But it was augmented by a simple ear of very fresh sweet corn, rolled in a little butter. The salty, herbed, licorice mussel portion was perfectly matched by the sweetness of an ear of corn-on-the-cob.
I don't have a pic of my corn. It was an afterthought. Little did I know how it would transform this meal of mussels, freshly picked off a rope on an aquaculture raft in Casco Bay.
Edited by johnnyd, 31 August 2005 - 08:50 PM.