Mussels in Cream and Pernod

  • Preparation 15 MIN
    Cooking 12 MIN
  • Servings 4



  1. In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper.
  2. Bring to a boil.
  3. Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking.
  4. Remove the mussels that have not opened and discard. Place the remainder in a large bowl. Cover and set aside.
  5. Return the pan to the fire. Reduce the sauce by half over high heat. Add the parsley. Pour over the mussels and serve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.