Oven-Steamed Mussels with Leeks and Pernod
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Appears in Cook's Illustrated September/October 2013
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.
WHY THIS RECIPE WORKS
To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat of the oven, in a large roasting pan, so they aren’t too crowded.
