Prep time
5 mins
Cooking Time
5 mins
Serves
4
Ingredients
1.75kg MSC certified mussels
40g butter
3 shallots
150ml white wine
50ml pastis - such as Pernod
Beurre manie (1 teaspoon flour mixed by hand with 1 teaspoon butter- room temperature)
Salt- to taste
Small bunch of fresh parsley, finely chopped
French baguette
40g butter
3 shallots
150ml white wine
50ml pastis - such as Pernod
Beurre manie (1 teaspoon flour mixed by hand with 1 teaspoon butter- room temperature)
Salt- to taste
Small bunch of fresh parsley, finely chopped
French baguette
Method
1. Scrape and wash the mussels.
2. Put a large stock pot over a high heat, add the butter, chopped shallots, white wine and Pernod - stir for one minute.
3. Add the mussels and cover with a lid.
4. Cook until the mussels all open - a few minutes - taking the lid off and stirring once or twice during cooking.
5. As soon as they have opened, take the pot off the heat, and drain the sauce into a smaller saucepan.
6. Put the lid back on the mussel pot to keep them warm.
7. Put the smaller saucepan with sauce back on the heat. Add the beurre manie (flour and butter mixture) to the sauce, season with salt, then stir and boil for one minute.
8. Pour the sauce over the mussels. Sprinkle with parsley, and serve with roughly sliced French baguette. Voila!
2. Put a large stock pot over a high heat, add the butter, chopped shallots, white wine and Pernod - stir for one minute.
3. Add the mussels and cover with a lid.
4. Cook until the mussels all open - a few minutes - taking the lid off and stirring once or twice during cooking.
5. As soon as they have opened, take the pot off the heat, and drain the sauce into a smaller saucepan.
6. Put the lid back on the mussel pot to keep them warm.
7. Put the smaller saucepan with sauce back on the heat. Add the beurre manie (flour and butter mixture) to the sauce, season with salt, then stir and boil for one minute.
8. Pour the sauce over the mussels. Sprinkle with parsley, and serve with roughly sliced French baguette. Voila!