Smoked mussels with Pernod sauce

Smoked mussels with Pernod sauce

3.7 3 évaluation

Prép. 15min

Total 35min

4 portions

Ingrédients

mussels scrubbed and debearded
1000 g
garlic cloves
2
eschalots peeled and cut into halves
80 g
salted butter
50 g
fennel trimmed and cut into thin slices
200 g
Pernod® (see Tips)
50 g
pouring (whipping) cream
50 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch
fresh flat-leaf parsley leaves roughly chopped, to serve
1 - 2 sprigs

Niveau

facile

Infos nut. par 4 portions

Sodium 5869.4 mg

Protides 165.7 g

Calories 6965 kJ / 1658.3 kcal

Lipides 82.4 g

Fibre 8.4 g

Graisses saturées 42.3 g

Glucides 59.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Barbecue 102 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Creamy scallop soup with chorizo

Creamy scallop soup with chorizo

30min

Nectarine and lemon mascarpone tarts (Thermomix®️ Cutter)

Nectarine and lemon mascarpone tarts (Thermomix®️ Cutter)

Pas d’évaluation

Chicken broth with bread dumplings

Chicken broth with bread dumplings

1h 5min

Ratatouille (Confit Byaldi)

Ratatouille (Confit Byaldi)

2h

Black Rice Risotto with Mixed Seafood

Black Rice Risotto with Mixed Seafood

50min

Prawn dumplings with dipping sauce (Brendan Pang)

Prawn dumplings with dipping sauce (Brendan Pang)

2h 50min

Soup dumplings (xiao long bao)

Soup dumplings (xiao long bao)

26h 50min

Mussels with crème fraiche and herbs (Mouclade)

Mussels with crème fraiche and herbs (Mouclade)

1h

Mussels in white wine and cream sauce

Mussels in white wine and cream sauce

45min

Sun-dried tomato tartare

Sun-dried tomato tartare

15min

Biltmore Lavender and Tellicherry Pepper Osso Buco

Biltmore Lavender and Tellicherry Pepper Osso Buco

2h 45min

Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

1h