Pernod and Orange Glazed Clearwater Frozen Mussels


  • 1 x 2 lb. bag Clearwater Mussels, shucked (reserve shells)
  • 1 tbsp. Pernod
  • ¼ cup orange juice
  • 1 tsp. cornstarch
  • salt and pepper
  • ¼ cup each red pepper, yellow pepper and green pepper finely diced


  1. Place the Pernod, orange juice and cornstarch in a medium sauce pan and bring to a boil.
  2. Season with salt and pepper then add the peppers and allow to simmer until the peppers have become slightly softened.
  3. Add the shucked mussels to this mixture, toss to coat, then place the mussels back in their shells with the Pernod sauce and peppers coating them.
  4. Place in the refrigerator and serve chilled as an appetizer or hors d’oeuvres.
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