Mussels with pastis on the brazier are an excellent idea for enjoying a friendly meal outdoors. Thanks to cooking over a wood fire, the shellfish develop delicate smoky notes that pair perfectly with the aniseed aromas of the pastis and the freshness of the herbs.
Quick to prepare and economical, this recipe is ideal for a summer lunch, a dinner aperitif, or a meal with friends around a plancha brazier. A few minutes of cooking is enough to obtain generous, fragrant, and particularly tasty mussels.
NECESSARY EQUIPMENT
- A brasero plancha COEO
- A wide spatula or a kitchen shovel
- A salad bowl
- A kitchen knife
- A colander
Number of people : 4
Preparation time : 15 minutes
Cooking time: 8 to 10 minutes
INGREDIENTS
- 1.5 kg of cleaned fresh mussels
- 1 red pepper
- 2 tablespoons of pastis
- 2 tablespoons of olive oil
- 2 cloves of garlic
- A few sprigs of fresh thyme
- 2 tablespoons of chopped parsley
- Salt and pepper
Start by preparing the sauce that will accompany the mussels.
Cut the red pepper into pieces and then place it in a blender with the pastis, olive oil, garlic, thyme, and parsley.
Blend until you obtain a smooth sauce, then adjust the seasoning with a pinch of salt and a few turns of the pepper mill.
Preheat your braziers to achieve a high heat in the centre of the plate.
Place the mussels on the hottest area and stir regularly until they open.
When all the mussels are open, drain them to remove the excess cooking juice.
Then place them back on the plancha and pour in the pastis preparation.
Gently mix so that each mussel is well coated in sauce.
Let heat for another one to two minutes before serving immediately.
WHY COOK MUSSELS ON A BRAZIER?
Cooking on a brazier brings a unique flavour that is hard to achieve with traditional cooking. The intense heat allows the mussels to open quickly while retaining their tenderness.
The slight smoky notes from the wood fire also enhance the briny flavours of the shellfish.
HOW TO ACHIEVE TENDER MUSSELS?
The secret is not to prolong the cooking after the shells have opened.
Overcooking may make the flesh firm and less pleasant in the mouth. It is therefore better to cook the mussels quickly and then coat them in sauce just before serving.
VARIATION WITH LIGHT BEER
Replace the pastis with a light blonde beer and add a few drops of lemon juice.
This version offers a milder sauce while retaining the friendly character of the recipe.
MARINIÈRE VARIANT WITH WHITE WINE
Prepare a sauce made from dry white wine, shallots, and butter for a version inspired by traditional moules marinières.
SPICY VARIATION
Add a pinch of Espelette pepper to the sauce to bring a spicy touch that perfectly complements seafood.
WHAT SIDES TO SERVE WITH MOULES AU PASTIS?
- Crispy homemade fries
- Baby potatoes on the grill
- Grilled vegetables on the plancha
- Crisp green salad
- Grilled country bread
- Light herb aioli
These sides help transform this simple recipe into a true complete meal.
COEO TIP
Add fresh parsley at the last moment after cooking. Its aroma will remain more intense and will bring a pleasant touch of freshness to the whole dish.
FAQ: MOULES AU PASTIS ON THE GRILL
WHICH MUSSELS TO CHOOSE?
Bouchot mussels are among the most appreciated for their generous flesh and delicate taste.
CAN THE SAUCE BE PREPARED IN ADVANCE?
Yes. The sauce can be prepared a few hours before the meal and kept cool.
HOW LONG SHOULD THE MUSSELS BE COOKED?
Generally between 5 and 10 minutes depending on the power of the grill and the quantity of mussels.
CAN PASTIS BE REPLACED?
Absolutely. White wine, blonde beer, or even a herb-flavoured broth are excellent alternatives.
CAN THIS RECIPE BE MADE ON A PLANCHA?
Yes. A brasero plancha is particularly suitable as it heats up quickly and allows for even cooking of the mussels.
WHICH WINE TO SERVE WITH MUSSELS IN PASTIS?
A dry, mineral white wine such as a Picpoul de Pinet, a Muscadet or a Vermentino will perfectly accompany this dish with marine flavours.
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