Mussels with Pastis
Ingredients
- Minimum 2 kilos fresh Mussels about 400 gr to 650 gr of mussels per person
- 50 gr unsalted Jersey Butter
- 50 ml quality Olive Oil
- 2 large Spanish Onions peeled and finely sliced
- ½ head Celery washed and diced
- 6 cloves Garlic peeled and crushed
- 200 ml quality Dry White Wine
- 150 ml Pastis
- 1 large sprig of fresh Thyme washed and picked
- A good handful of Flat Leaf Parsley washed, dried, and roughly chopped
- 2 Lemons freshly squeezed zest and juice
- Black Pepper freshly ground
Instructions
- In a large heavy bottomed pan melt the butter and add the olive oil. Add the onion, celery, garlic, and thyme and sauté for at least ten minutes to soften them, without colouring.
- Turn up the heat and add the wine, Pastis and a good few turns of the pepper mill. Bring to a simmer. Then tip in the mussels and cover with tight-fitting lid.
- Steam the mussels for five minutes shaking the pan occasionally until the mussels are all open. Remove from the heat.
- Squeeze in the lemon juice and stir in the parsley, stir and serve with lots of crusty bread.
Notes
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