This is another recipe from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier.
Ingredients
- 1 Mussel Platter see recipe
- 50 g butter
- 1/2 fennel bulb trimmed and finely chopped
- 1/2 onion peeled and finely chopped
- 2 tbsps pernod
- 75 ml extra thick double cream
- sea salt and black pepper
- 50 g cheese grated
Servings:
Instructions
- Melt the butter in a saucepan, add the fennel and onion and cook over a low heat for 10 minutes, stirring often, until the vegetables are softened but not browned.
- Stir in the pernod, cream and seasoning and cook for a further ten minutes.
- Take the mussel platter from the fridge and spoon the sauce over the mussels.
- Sprinkle with the cheese then place under a hot grill for 3-4 minutes or until golden. Serve at once.
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