Recipe – Les Moules

Ingredients:

• 1 lb. fresh mussels
• 1/2 cup white wine
• 1/2 cup fish fumet (fish stock. If that’s not available, double
• the white wine)
• 6 cloves garlic, crushed then chopped.
• Splash of pernod
• Medley of “soft” fresh herbs. We use tarragon, parsley, dill, chive, cilantro and basil. (Hard herbs being rosemary, thyme, sage, etc.)

Method:
Put mussels in pot with wine and stock, cover and heat on high. As soon as you see steam coming out from the lid they are done; it’ll just be a couple of minutes. As you open the pot you will notice they are all open and awaiting their seasoning. Add as much butter as you are comfortable with. I use a couple of tablespoons, and a good pinch of salt and fresh ground pepper. Put the lid back on and swirl them around for a moment as the butter melts. C’est tout!