Yield: 20-30 hors d’oeuvres

Ingredients	Quantities
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

Method:

• 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