Karen's Smooth French Milk Mussels

Recipe by Rita1652
READY IN: 40mins
SERVES: 6-10




  • Heat butter and oil in a very large pan over medium heat till bubbles stops. Add onions and saute for 3-5 minutes till translucent add garlic saute for 1 minute.
  • Mix the herbs together and divide in half.
  • Add wine, Pernod and 1/2 of the fresh herbs.
  • Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes.
  • Meanwhile have a even larger pan heating.
  • After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more.
  • Meanwhile place the other 1/2 of fresh herbs into a 1 cup measure with lemon zest, salt, pepper and flakes top with cream and stir.
  • Toss into the mussel's the remove mussels, plating them.
  • Cook sauce and reduce while plating the mussels.
  • Pour sauce over mussels and garnish with fresh tarragon and lemon halves.