Atelier de Moules
Ingredients:
– 1 kg fresh mussels
– 1 large bulb of fennel, sliced thinly
– 2 cloves of garlic, minced
– 1 onion, chopped
– 150 ml white wine
– 100 ml cream
– 2 tablespoons Pernod (anise liqueur)
– 2 tablespoons olive oil
– Pepper and salt to taste
– Fresh parsley, chopped (for garnish)
– Ciabatta or baguette (to serve on the side)
Step-by-step instructions:
1. Prepare the Mussels: Start by cleaning the mussels. Rinse them under cold running water and remove any beards. Discard mussels that remain open after a tap.
2. Heat the Olive Oil: Take a large pot and heat the olive oil over medium heat. Add the chopped onion and fennel and sauté for about 5 minutes until they are soft.
3. Add Garlic: Add the minced garlic and cook for another minute. Be careful not to burn the garlic, as it will create a bitter taste!
4. Wine and Pernod: Pour the white wine and Pernod into the pot and bring the mixture to a boil. Let it simmer for a few minutes to allow the flavors to combine.
5. Cook the Mussels: Add the cleaned mussels to the pot. Cover and cook for 5-7 minutes, or until all the mussels have opened. Shake the pot occasionally to ensure they cook evenly.
6. Add Cream: Once the mussels are open, add the cream and stir everything well. Allow it to warm through, but do not boil!
7. Season: Season with pepper and salt. Taste and adjust according to your preference.
8. Serve: Serve the mussels in deep bowls, sprinkled with fresh parsley. Don’t forget to provide bread to dip into all that delicious sauce!
Enjoy your meal! This dish is perfect for a cozy evening with friends or family. Savor the flavors of the sea combined with the creamy sauce!
