2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
1 garlic clove, finely sliced
3 tablespoons Pernod
350 ml (12 fl oz) fish or vegetable stock
1 small preserved lemon, finely chopped
1.5 kg (3 lb) mussels, scrubbed and debearded
1 small bunch of coriander, roughly chopped
salt and pepper
Heat the oil in a large, heavy-based casserole over a medium-low heat, then stir in the shallots, chilli, ginger and garlic and cook gently for 7–8 minutes or until softened, stirring occasionally. Add the Pernod to the pan and simmer to evaporate, then add the stock and preserved lemon and bring up to boiling point.
Tip in the mussels, discarding any that won’t close. Season with salt and pepper, then stir the mussels to coat them in the shallot mix. Cover the casserole with a tight-fitting lid and steam gently, shaking the pan occasionally, for 4–5 minutes until the mussels are cooked. Part way through cooking, use a large metal spoon to stir the mussels thoroughly, lifting the ones from the bottom of the pan to the top. Replace the lid for the remaining cooking time until the mussels have opened, discarding any that remain closed.
Heap the mussels into deep bowls, scatter over the coriander and serve immediately with a large bowl to the side for the empty shells.