Mussels with Fennel, Cream and Pernod (1-4)

This is another recipe from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.

Mussels with Fennel, Cream and Pernod (1-4)
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Mussels with Fennel, Cream and Pernod (1-4)
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Ingredients
Servings:
Instructions
  1. Melt the butter in a saucepan, add the fennel and onion and cook over a low heat for 10 minutes, stirring often, until the vegetables are softened but not browned.
  2. Stir in the pernod, cream and seasoning and cook for a further ten minutes.
  3. Take the mussel platter from the fridge and spoon the sauce over the mussels.
  4. Sprinkle with the cheese then place under a hot grill for 3-4 minutes or until golden. Serve at once.
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