in France

Mussels à la crème

updated

Spread the love

Ingredients for 4 servings:

  • 3 kg mussels
  • ¼ liter dry white wine
  • 1 small fennel with greens
  • 1 bunch of chives, cut into rolls
  • 1 cup crème fraîche
  • 4 shallots, finely diced
  • 2 cl Pernod
  • salt and pepper
  • olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Creamy mussels

Wash the mussels thoroughly and remove the beards. Sauté the fennel and shallots in olive oil. Deglaze with white wine and Pernod. Add the mussels and cook with the lid on for about 10 minutes. Shake occasionally. Then arrange the mussels on a platter or large bowl. Leave the liquid in the pot and add the crème fraîche, salt, pepper, and chives. Bring back to a boil and immediately pour over the mussels.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Heike's pickled eggs

Stuffed peppers with sherry