Pernod flambéed mussels with pasta

Pernod flambéed mussels with pasta
A sunny friday night, the lady’s out with friends! Those moments I simply can’t resist the urge to make some mussels. Through the year I try to avoid eating mussels. My wife has a seafood allergy but she loves it way to much. Out of respect I don’t want to tempt her by eating them myself. But friday was the moment I could finally enjoy one of my favorite meals again. This time I made Pernod Flambéed Mussels, served with a grilled vegetable pasta. Delicious white wine on the side, the kids in bed and football on TV. A perfect start of the weekend (considering the fact my wife’s out that is)

Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”

Pernod Flambéed mussels

Share me your thoughts on this recipe! Don’t these mussels look lovely? Paired with a delicious dry white wine like the Chablis AOP 2015 with subtle citrus notes this showcooking meal might be something to surprise your guests! Or maybe you have a mussels recipe that beats this one? I’d be glad to read about it on social media!

Pernod Flambéed mussels with grilled vegetable pasta
Prep Time
10 mins
Cook Time
19 mins
Total Time
29 mins

Grilled vegetables, pernod flambéed mussels, pasta and a delicious dry white wine! What do you need mor to enjoy the start of your weekend, This recipe will you guide through the process of preparing a summer night in your plate!

Course: Dinner, pasta, seafood
Cuisine: French, Mediterranean
Keyword: cast iron, Flambéed, mussels, pernod, southern
Servings: 4
  • 2 kg mussels
  • 1 shot pernod
  • 1 shot wodka
  • 2 sweet bell peppers
  • 1 eggplant
  • 1 zucchini
  • 1 bunch cherry tomatoes
  • 400 gr pasta
  • olive oil
  • 1 clove garlic
  • salt and pepper at taste
  • Some twigs rosemary
  • 1 handful fresh green herbs rosemary, thyme, oregano, ...
  • 1 Tbsp Tomato Ketchup
  1. Rinse the mussels in salted water for two times 5 minutes. Refresh the water in between. 

  2. Meanwhile prepare your BBQ for a direct session on high heat. 

  3. While the coals are heating toss your sweet bell peppers in the fire until their skin is blackened. Slice the eggplant and zucchini in thick slices and sprinkle them with salt. Put aside for a couple of minutes until the juices pearl on top of the slices. 

  4. Remove the blackened sweet bell peppers and put aside to let them cool down. This way the peel can easily be removed with a blunt knife or spoon. 

  5. Sprinkle the zucchini and eggplant with olive oil and grill on the grid directly on top of the heat source. 

  6. Put a large pot of salted water on the stove and cook your pasta following the instructions on the package. 

  7. Rub a large cast iron plate with a clove of garlic and put the rinsed mussels on top of it. Toss some rosemary twigs in between the mussels and put on the fire directly on top of the coals. 

  8. Once the mussels start to open up you can pour the booze on top of them and put a fire inside to enflame the alcohol. Make sure you do this part safely! 

  9. Carefully remove the hot plate and make sure you don't spill the lovely juices. Drain the pasta and mix some of the juices with the pasta and grilled vegetables. Stir through and add the fresh chopped green herbs with salt and pepper at taste. 

  10. Blacken some cherry tomatoes in the cast iron plate until they let loose. Add them to the pasta. 

Stir thoroughly and serve in a deep plate with some pernod flambéed mussels on top of the pasta. Put the cast iron plate with remaining mussels on the table so your guests can pick some more and pour them a delicious dry white wine like the Chablis AOP 2015. Cheers to the weekend!


With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!

For the pernod flambéed mussels: 
- This post is sponsored by Lidl. I get my ingredients refunded by the store. All products are handpicked and chosen by me. 
- There are affiliate link at the cast iron pans

Geef een reactie

Het e-mailadres wordt niet gepubliceerd. Vereiste velden zijn gemarkeerd met *

Recipe Rating

Deze website gebruikt Akismet om spam te verminderen. Bekijk hoe je reactie-gegevens worden verwerkt.