This week I was on Breakfast Television Toronto cooking up delicious mussels in a Pernod cream sauce. Mussels are easy to cook, inexpensive, and perfect for a Friday night. Did you know that in Belgium, the Netherlands, and France, mussels are consumed with french fries and beer! Sounds like the perfect Friday night to me.
If you’re nervous about cooking with mussels, don’t be. This video will show you everything you need to know about cooking with mollusks, along with this post about how to shop, store, and cook live mussels.
The best part about mussels is that they take on whatever flavour you give them. This sauce is a cream based sauce that’s flavoured with smoked sausage, fennel, shallots, and garlic along with Pernod, which is an anise flavoured liqueur adding a subtle sweetness to the cream sauce. If you don’t have Pernod on hand, use Sambuca or Ricard Pastis.
psssss……this video may take a second to load
Mussels with Sausage, Fennel and Pernod Tips:
- I totally forgot to deglaze the pan with Pernod on BT, so make sure you follow the recipe.
- Clean and debeard the mussels just before you’re ready to cook them.
- Fennel that is raw has a distinct mild liquorice flavour, but when it’s cooked the liquorice flavour mellows out. Fennel at the grocery store is sometimes labeled as Anise.