Mussels In Pernod Cream Sauce at Natasha Mundt blog

Mussels In Pernod Cream Sauce. The addition of the crusty bread is great for sopping up all of the delicious sauce. Add pernod to cooking liquid and bring to a boil. Season with salt and pepper. return mussels and any accumulated juices to pot. add the cream and pernod to the same pot, return to a boil and cook. it was on one of these days that i discovered a dish that would become one of my french favorites: simmer over medium heat for 1 minute. Add the parsley in just before serving. add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. Simmer until mussels are warmed through, about 1 minute; Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. use tongs to transfer mussels to a bowl, discarding any that have not opened. Increase the heat to high and steam, shaking the pan once or. In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the mussels and cover.

Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Simmer until mussels are warmed through, about 1 minute; The addition of the crusty bread is great for sopping up all of the delicious sauce. Add the parsley in just before serving. add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. Season with salt and pepper. return mussels and any accumulated juices to pot. use tongs to transfer mussels to a bowl, discarding any that have not opened. Increase the heat to high and steam, shaking the pan once or. Add the mussels and cover.

Mussels in Pernod Butter

Mussels In Pernod Cream Sauce Add the parsley in just before serving. add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes. In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Season with salt and pepper. Increase the heat to high and steam, shaking the pan once or. The addition of the crusty bread is great for sopping up all of the delicious sauce. Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add pernod to cooking liquid and bring to a boil. add the cream and pernod to the same pot, return to a boil and cook. use tongs to transfer mussels to a bowl, discarding any that have not opened. it was on one of these days that i discovered a dish that would become one of my french favorites: Add the mussels and cover. Simmer until mussels are warmed through, about 1 minute; return mussels and any accumulated juices to pot. Add the parsley in just before serving. simmer over medium heat for 1 minute.