Pernod-Marinated New Zealand Mussels with Chervil Oil Recipe

Directions:

1. Mince 1 garlic clove and in a large skillet cook in 2 tablespoons oil over moderate heat, stirring, until golden. Add water and half of mussels and steam mussels, covered, stirring once or twice, 2 to 5 minutes, transferring them as they open with a slotted spoon to a large bowl. (Discard any mussels that are unopened after 5 minutes.) In liquid remaining in skillet steam remaining mussels in same manner and transfer to bowl.
2. Pour liquid remaining in skillet through a fine sieve into a small bowl and stir in liqueur to make marinade. When mussels are cool enough to handle, remove from shells. Clean and reserve 1 half shell from each mussel. Add mussels to marinade, tossing to coat, and season with salt. Marinate mussels, covered with plastic wrap and chilled, at least 3 hours and up to 1 day. Chill reserved shells in a sealable plastic bag. Thinly slice remaining garlic clove and in a small saucepan cook in remaining 1/2 cup oil over moderate heat, stirring, until golden. Discard garlic with slotted spoon and in a blender blend oil, chervil, parsley, and salt until herbs are finely chopped. Chervil oil may be made 1 week ahead and chilled in an airtight container. Bring oil to room temperature before using.
3. Arrange reserved mussel shells on plates and spoon about ‚ teaspoon chervil oil into each shell. Add mussels and garnish with chervil.