Karen's Smooth French Milk Mussels

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.