Uploaded by Top-Best.com Jun 13, 2018

Mussels Pernod

Ingredients:

Instructions:

Debeard the mussels as necessary.

Dice the Roma tomatoes into 1 in. cubes. Peel and dice the shallots finely. Mix the dill, vegetable oil, and salt into a paste. Slice the green onions.

In a 1.5 liter sauté pan add garlic puree, butter, dill herb paste, shallots, Pernod, sauté lightly.

Add the white wine, lemon juice, crushed chilies, black and white pepper, sauté a moment.

Add the heavy cream and mussels. Cover and steam over high heat until all the mussels open, about 4 minutes.

Add green onions and serve. Garnish with minced parsley.

Written by Top-Best.com