By Rita~ on June 07, 2009
Photo by breezermom
Photo by breezermom
"These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;)"
Serving Size: 1 (292 g)
Servings Per Recipe: 6
"During ZWT, I found myself the proud owner of some extra mussels, and I'm so glad I over bought for my Spain recipe! These are delicious! If I ever find a deal on mussels, I'll definitely make this again. Thanks for sharing!"
"Saved and on the menu for next week, when I shall return with my review and photos! Merci to another very special Goddess on Zaar! UPDATE! I am back having made this for a light and LUCIOUS Saturday lunch! Mussels are back in season and Malcolm and I take every opportunity to eat them when we can. This was a divine recipe thanks Rita, I am honoured that you dedicated it to me! I used ALL the herbs you suggested, ALL fresh and from my garden. I also slipped in a little tipple of pastis on the side, well why not! I used creme fraiche instead of cream and omitted the pepper flakes, as these mussels were small and very sweet! (I will add pepper flakes next time when my moules are bigger.) I halved this recipe for 2 greedy people for lunch - we only had Baguette with it, that was all that was needed. A delicious and very French flavour, similar to a recipe I make.......totally divine and saved for future delectation! Merci encore ma ange! You are the bestest! FT/Karen :-)"