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Mussels with fennel, cream and pernod

Ingredients

  • 500g mussels cleaned
  • 100ml white wine
  • 50g butter
  • ½ fennel bulb, chopped
  • ½ onion finely chopped
  • 2 tbsp Pernod
  • 75ml cream
  • Salt and Pepper
  • 50g grated cheese
  • Fresh basil

Method

Put the mussels in a pot with the wine and 100ml water. Place over high heat, bring to boil and cook for a few minutes only. Put the mussels in a large bowl with ice cubes to cool them quickly. Open each mussel and discard the empty half shell. Arrange the mussels on the dish. For the topping, melt the butter in a saucepan, add the fennel and onion and cook. Stir in the Pernod, cream and seasoning and cook for about 10 minutes. Spoon over the mussels, sprinkle with cheese and bake in hot oven until golden brown. Serve.


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