Prep time
10 mins
Cooking Time
5 mins
Serves
4
Ingredients
2 kg MSC certified sustainable mussels
40 g butter
3 shallots
150 ml white wine
50 ml pastis - e.g. Pernod
Beurre manie (1 tsp flour mixed with 1 tsp butter at room temperature)
Salt and pepper
A small bunch of chopped parsley
Good bread
Method
- Scrape and wash the mussels. Discard any broken mussels
- In a large saucepan over high heat, add the butter, shallots, white wine and Pernod - stir for a minute.
- Add the mussels and put the lid on.
- Steam the mussels until they have opened - this will take a few minutes - remove the lid and stir a few times during the process.
- When the mussels have opened, remove the pan from the heat and strain the sauce into a smaller saucepan. Discard any mussels that have not opened.
- Put the lid back on the mussel pot to keep them warm.
- Return the small saucepan with the sauce to the heat. Add the butter and flour mixture, stir and cook for a minute until the sauce has thickened slightly. Season with salt and pepper.
- Pour the sauce over the mussels, sprinkle with chopped parsley and serve with good bread.
