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Mussels and Pernod CreamChef Robert Padilla from Trezo Mare

Mussels And Pernod Cream
Posted: 12/1/2011


6 oz         heavy cream
1/2 cup    Pernod
2 oz        fennel, finely diced
1/2 oz         garlic, shaved, raw
1 oz         butter
lemon juice to taste
salt and pepper to taste
1 oz         Granny Smith apples, finely diced
12 oz        Prince Edward Island mussels, washed and drained.

Trezo Mare


Saute celery, fennel and garlic in butter over medium heat until garlic starts to brown. Add Pernod and let the alcohol cook out for 1 minute. Add heavy cream, salt, pepper and lemon juice.  Add mussels and cover the pan. Reduce liquid until the cream starts to thicken. Add apples to finish. Serve in bowl with crusty bread.

Cook Time: