Mussels “Côte d’Azur”

Yield: 20-30 hors d’oeuvres



Atlantic Canada blue mussels 500 g
Small red pepper, diced 1
Small yellow pepper, diced 1
Small green pepper, diced 1
Pernod liqueur 25 cl
Reserved mussel broth 10 cl
Cornstarch 5 mL
Sea salt To taste
Fresh ground white pepper ( Sarawak) To taste


  • Steam open mussels until cooked; drain, reserving cooking liquid. Remove 1 shell from each. Set aside.
  • In a large sauté pan, gently cook peppers in Pernod until tender.
  • Mix cornstarch with reserved 10 cl mussel juice and stir into warm pepper mixture.
  • Working quickly, top each mussel in the half shell with this colorful mixture.

Note: Can be reserved in the refrigerator for several hours.

Courtesy of Chef Stefan Czapalay

Mussels “Côte d’Azur”