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Mussels in a Pernod Cream Sauce


Chef: Annemarie Ahearn
Food Mood: Fish and Seafood
Cuisine: French
Servings: 4


1 Tbsp butter
1 fennel bulb
2 shallots, miced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup heavy whipping cream
Splash Pernod
1 bag mussels
Kosher Salt
Fresh ground pepper


In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper.

Splash with Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer.

Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve.

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