Fresh mussels … need I say any more. Pommel Frites and Mayo maybe.
1 kg fresh whole mussels, washed and sorted (discard open ones)
2 sprigs fresh thyme
2 tbsp olive oil
2 shallots, finely diced
2 cloves garlic, finely diced
50 ml Pernod
100 ml white wine
2 tbsp chives, snipped
- Pick over the thyme sprigs, discarding the thick stalks
- Place a large, heavy-based saucepan (with a lid) over a high heat
- Pour in the oil, then immediately add the shallots, garlic and thyme
- Cook for about 2 minutes, shaking the pan and stirring the vegetables until they start to wilt
- Toss in all the mussels and shake the pan so they form an even layer
- Cover with a lid and cook for another 1-2 minutes, shaking the pan once or twice
- Uncover the pan and pour in the Pernod and wine
- Shake and cook for another 1½ minutes so the wine reduces by half, then cover again and cook for another min.
- Discard any mussels that remain closed.
- Add the snipped chives, toss, then transfer to a large bowl and serve
- Add a dash of cream or crème fraîche for extra richness