Mussels in Cream and Pernod

Name: Mussels in Cream and Pernod
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
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

(0)

Rate this recipe

Preparation 15 min
Cooking 12 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

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

- 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

Categories

Ingredients

Preparation

Personal Note