Pernod, the French licorice spirit adds a distinctive note to the chowder. You can add a few strips of tomato and green onion (scallion) to garnish each soup bowl.
- Portion size 6 servings
Rinse mussels; snip off any beards. Place in Dutch oven with onion, wine, thyme and bay leaf. Cover and bring to boil. Reduce heat and simmer until mussels open, shaking pan a few times to distribute mussels in wine, about 5 minutes. Strain mussels and onion through sieve into heatproof bowl, discarding any mussels that remain closed. Let cool; set cooking liquid aside. Shell all but a dozen of the mussels and setaside all mussels and chopped onion.
In clean Dutch oven, bring 18% and whipping cream to simmer. Meanwhile, in small bowl, mash flour, butter an d and salt together until smooth. Whisk into cream mixture. Simmer until thickened and smooth, about 5 minutes. Add reserved mussel cooking liquid; bring back to simmer. Stir in shelled mussels, tomato, green onion and Pernod; heat through until steaming hot. Ladle into warmed bowls and garnish with remaining mussels in shells.