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Located above Billingsgate Market in London's DocklandsOur location
1kg Rope Grown Mussels
1 Shallot, finely chopped
2 tbsp chopped fennel
1 clove garlic, crushed
75 ml Pernod or Riccard
1 tbsp chopped parsley and tarragon or dill
2 tsp plain flour
4 tbsp cream
1tsp Pernod (to add at the end)
Prepare the mussels: check to see signs of life. Discard any that are cracked or any that won’t shut if tapped sharply. Remove the byssus thread (also known as the beard).
Melt half the butter in a large saucepan, add the shallot, fennel and garlic and cook over a low heat until soft.
Add the water and Pernod bring to the boil, add the mussels and cover with a well-fitting lid. Shake the pan occasionally and cook for 4 - 5 minutes or until mussels are open and are cooked – they will sit nestled into one shell.
Mix the remaining butter with the flour to a smooth paste (beurre manie).
Drain the mussels reserving the liquor and return the liquid to the pan. Bring the liquid up to the boil and whisk in the beurre manie a little at a time until the liquid is lightly thickness.
Stir in the herbs, cream and teaspoon of Pernod, season to taste with freshly ground black pepper – you will probably not need to add extra salt.
Pour over the mussels and serve with crusty bread.