Mussels in Cream and Pernod

Mussels in Cream and Pernod

  • Preparation 15 min
  • Cooking 12 min
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

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

Preparation

Personal Note