Hi guys. I cleaned out my freezer yesterday so it could defrost. I came across a package of mussels. Already shelled, cleaned, debearded, and ready to use.
I left it in the fridge to thaw last night, thinking I would use it in a pasta sauce tonight. Now I'm not in the mood for pasta.
I have an Emeril recipe for steamed mussels in Fennel Pernod Broth. Thought about making that, but the one ingredient I don't have is Pernod and am too lazy to go to the liqeur store.
Given the fennel...it doesn't seem like there would be an acceptable substitution for Pernod.
Do any of you have thoughts or suggestions?
OR, do any of you have a great, simple recipe that uses mussles?

Deborah,
When I worked at a restaurant and people ordered the steamed clams but didn't like Pernod, the cook just used a dry white wine instead. They always turned out great!

I second the recommendation for white wine. One substitution I wouldn't recommend is using Sambuca. I do cook a lot with Pernod and when I was out of Pernod, I happened to have a bottle of Sambuca around that I had never opened or even tasted. So I tried substituting it in place of Pernod. Way to sweet.

You can steam the mussles in a bit of white wine, herbs and garlic. Sautee the garlic in olive oil, add the herbs, shallots or onions when the garlic just begins to turn color then add the wine. Steam the mussels till just cooked and set aside.

Chop up vegetables like bell peppers, celery, carrot in a fine dice and add to the mussels. Add more chopped herbs. Blend the poaching/steaming liquid with lemon juice and/or vineger to taste, leaving the balance a little on the acidic side. Toss on the mussels. Serve on a bed of lettuce.

Another winderful way to use them is with celeriac. Peel and slice the celeriac thinly. stack the slices and cut them into a fine julienne. toss with a little lemon juice so it doesn't brown. Cook the mussels as above. After removing the mussels, boil down the liquid until it is almost completely reduced- it should be thick, dark colored and syrupy. Take some good mayonese, homemade or a good store bought like delouis or veganaise. Add stron dijon mustard to taste. Add the reduced cooking liquid. Adjust the flavors with salt, pepper, lemon juice and hot sauce. You can add some chopped herbs like chervil, thyme, parsley or savory. Add the mussels. This is great with a simple piece of broiled meat.

Thanks everyone. I actually used my Emeril recipe. The recipe called for flaming the vegtables after saute and before adding tomatoes and white wine. So, to solve the Pernod problem, I used Vodka instead -- adding Fennel extract for flavor. It worked.