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.
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
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
- De-beard the mussels (if needed) and discard any that have opened and don’t close when you tap them sharply.
- Melt the butter in a pan large enough to hold the mussels. Add the bacon and cook gently for 5 minutes.
- Add the chopped garlic and cook for gently for a further minute. Add the mussels to the pan.
- 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.
- Simmer until the mussels open (a few minutes)
- Add the tarragon, reserving some to garnish.
