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Smoked mussels with Pernod sauce

Smoked mussels with Pernod sauce
3.7 3 rating
Prep. 15min
Total 35min
4 portions
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Ingredients

  • mussels scrubbed and debearded
    1000 g
  • garlic cloves
    2
  • eschalots peeled and cut into halves
    80 g
  • salted butter
    50 g
  • fennel trimmed and cut into thin slices
    200 g
  • Pernod® (see Tips)
    50 g
  • pouring (whipping) cream
    50 g
  • salt to taste
    1 pinch
  • ground black pepper to taste
    1 pinch
  • fresh flat-leaf parsley leaves roughly chopped, to serve
    1 - 2 sprigs

Difficulty

easy

Nutrition per 4 portions

Sodium 5869.4 mg
Protein 165.7 g
Calories 6965 kJ / 1658.3 kcal
Fat 82.4 g
Fibre 8.4 g
Saturated Fat 42.3 g
Carbohydrates 59.7 g

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Australia and New Zealand

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