Mussels in Cream and Pernod
Mussels in Cream and Pernod
Ingredients
- 1 cup (250 ml) shallot, chopped (approximately 7 shallots)
- 1/2 cup (125 ml) celery, diced
- 1 teaspoon (5 ml) fennel seeds, ground
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) Pernod
- 1/2 cup (125 ml) chicken broth
- 1 cup (250 ml) 15% cooking cream
- Salt and pepper
- 4 lb (2 kg) mussels, rinsed and beard removed
- 2 tablespoons (30 ml) fresh parsley, finely chopped
Instructions
- In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper.
- Bring to a boil.
- Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking.
- Remove the mussels that have not opened and discard. Place the remainder in a large bowl. Cover and set aside.
- Return the pan to the fire. Reduce the sauce by half over high heat. Add the parsley. Pour over the mussels and serve.
Mussels in Cream and Pernod