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Nutrition Facts
Serving Size 1 (497g) Recipe makes 6 servings The following items or measurements are not included below: French tarragon fresh chervil liquor
Calories 507
Calories from Fat 207		(40%)
Amount Per Serving		%DV
	Total Fat 23.1g	35%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 1122mg		46%
Potassium 1338mg		38%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 1.3g	5%
	Sugars 1.5g
Protein 46.2g		92%
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Karen's Smooth French Milk Mussels

Recipe #376008 | 40 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 7, 2009

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar.

SERVES 6 -10 (change servings and units)

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1/4 cup chopped fresh French tarragon
1/8 cup chopped fresh parsley
1/8 cup chopped fresh chervil
1 cup white wine
1/4 cup licorice-flavored liquor (We favor Pernod Ricard)
5 lbs fresh live mussels, cleaned (Costco has wonderful one that need hardly any cleaning)
salt and pepper
red pepper flakes
1 lemon, zest
1/2 cup cream

Directions

1
Heat butter and oil in a very large pan over medium heat till bubbles stops. Add onions and saute for 3-5 minutes till translucent add garlic saute for 1 minute.
2
Mix the herbs together and divide in half.
3
Add wine, Pernod and 1/2 of the fresh herbs.
4
Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes.
5
Meanwhile have a even larger pan heating.
6
After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more.
7
Meanwhile place the other 1/2 of fresh herbs into a 1 cup measure with lemon zest, salt, pepper and flakes top with cream and stir.
8
Toss into the mussel's the remove mussels, plating them.
9
Cook sauce and reduce while plating the mussels.
10
Pour sauce over mussels and garnish with fresh tarragon and lemon halves.

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Featured Reviews for This Recipe

From: French Tart

On Sep 19, 2009

Saved and on the menu for next week, when I shall return with my review and photos! Merci to another very special Goddess on Zaar! UPDATE! I am back having made this for a light and LUCIOUS Saturday lunch! Mussels are back in season and Malcolm and I take every opportunity to eat them when we can. This was a divine recipe thanks Rita, I am honoured that you dedicated it to me! I used ALL the herbs you suggested, ALL fresh and from my garden. I also slipped in a little tipple of pastis on the side, well why not! I used creme fraiche instead of cream and omitted the pepper flakes, as these mussels were small and very sweet! (I will add pepper flakes next time when my moules are bigger.) I halved this recipe for 2 greedy people for lunch - we only had Baguette with it, that was all that was needed. A delicious and very French flavour, similar to a recipe I make.......totally divine and saved for future delectation! Merci encore ma ange! You are the bestest! FT/Karen