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Pernod Mussels

Make these using any anise based alcohol
Author: Adapted from Home Cooked page 80


  • 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