Recipe Mussels with bacon, Pernod & tarragon

Morning Glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
The aniseed flavour of Pernod is a lovely combination with sweet mussels and salty, smoky bacon. This is an easy dish to prepare. I used semi skimmed milk to create the sauce but you could use cream if you prefer. Serve with some crusty bread to mop up the juice.

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Ingredients (serves 2)
500g live mussels
20g butter
6 rashers of smoked streaky bacon, sliced across into bite-sized pieces
5 cloves of garlic, finely chopped
40 ml Pernod
50ml milk
A large handful of tarragon leaves

Method
  1. De-beard the mussels (if needed) and discard any that have opened and don’t close when you tap them sharply.
  2. Melt the butter in a pan large enough to hold the mussels. Add the bacon and cook gently for 5 minutes.
  3. Add the chopped garlic and cook for gently for a further minute. Add the mussels to the pan.
  4. Turn up the heat and add the Pernod. Cook for a few minutes then add the milk and turn the heat down to a simmer.
  5. Simmer until the mussels open (a few minutes)
  6. Add the tarragon, reserving some to garnish.

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