Smoked mussels with Pernod sauce
TM6 TM5 TM31

Smoked mussels with Pernod sauce

5.0 (1 rating)

Ingredients

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

Nutrition
per 4 portions
Calories
6965 kJ / 1658.3 kcal
Protein
165.7 g
Carbohydrates
59.7 g
Fat
82.4 g
Saturated Fat
42.3 g
Fibre
8.4 g
Sodium
5869.4 mg

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