We're making mussels for NYE dinner -- just our immediate family. When out we've had them in red sauce, white wine (meuniere), and Thai. Love them all. This time we're picking up some Pernod and Sauvignon Blanc.
Anyone have any tried and true recipes for mussels using the wine and/or Pernod? We'll be serving with Angel Hair pasta (for the kids) and crusty bread for mopping.