Smoked mussels with Pernod sauce

Smoked mussels with Pernod sauce

3.7 3 ratings

Prep. 15min

Total 35min

4 portions

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

Fiber 8.4 g

Saturated fat 42.3 g

Carbohydrates 59.7 g

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Australia and New Zealand

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