The morning I started writing my review of Home Cooked & Heartwarming Dave and I had been shopping. We bought a kilogram of mussels which I planned on cooking with Pernod. I used Ashleigh Levin’s recipe for mighty mussel pot with secret Sambuca as the base for my Pernod mussels. In her recipe book Ashleigh says that this is one of her absolute favourite starter recipes. It’s tasty, elegant and sophisticated, without needing more than a few minutes of prep time. You could stretch it to a main if you serve it with bread and sides.
Last month Dave and I were blessed with a grandchild. Hannah Elizabeth Sinclair made her appearance at 18h01 5 Fridays ago. When Dave and I got married his children were the groomsmen. James was 15 and Mark 12. They have both grown up into amazing young men. James got married to his long time girlfriend Carli last July and it was not too long before a baby was on the way. Her due date was the 21st of July and I jokingly told Carli she could wait 4 days and be born on my birthday. I think by the 25th everyone would have been most grateful for her arrival. But it was not to be and so the waiting time continued. The 27th of July started off with me sending wishes to my mom’s half sisters. Their mother, my step-grandmother would have celebrated her birthday that day.
I have always said how blessed I was to have so many grandparents. My grandfather was married 3 times and I gained an extra two grandmothers. And so it was a special day, and a lovely coincidence that I became a step-grandmother on the 27th. Of course it was love at first sight. Our first visit had her sleeping soundly in her bed looking as peaceful as can be. My wishes for her are a life that knows only happiness, love and joy. I want her to be a blessing to all who know her. It is so amazing to see our family grow and I only wish Dave’s mum could meet her. It would be fantastic to have 4 generations of Sinclair’s all together.
Click on the links for conversions and notes.
- 45 g butter
- 1 onion peeled and finely chopped
- 80 mls Pernod
- 125 mls cream
- 1 kg fresh mussels debearded and cleaned
- Salt and freshly ground black pepper to season
- 5 g flat leaf parsley roughly chopped
- 1 lime cut into wedges
- Place the butter into a sauté pan that has a lid and melt over a medium temperature
- Add the onion and sauté until soft
- Pour in the Pernod and bring to a boil, and cook for 1 minute
- Add the cream, stir and heat until just simmering
- Toss the mussels into the sauce and put the lid on the pan
- Give the pan a good shake and leave to cook for 8 minutes until the mussels are nice and plump
- Remove any that have not opened, season to taste and then give the mussels a good toss
- Serve in large bowls, topped with the parsley and with the lime wedges
Disclosure: This recipe has been published with permission and forms part of a review. This post is in line with my blogging policy.