This British recipe is filled with yummy flavours and perfect for winter!
Melt the butter in a small sauce pan over a low heat, stir in the flour until it begins to look like crumbs.
Slowly add the milk bit by bit to achieve a smooth sauce, the consistency of custard.
Cover the top of the sauce with parchment paper to avoid a skin forming , set aside.
Sweat the shallots and butter in a large heavy based sauce pan.
Add in the mussels, pour over the wine cook for 3- 4mins until all shells have opened, discard any that have not.
Gently stir the cream and pernod into the béchamel sauce. Then add the sauce and the chopped parsley to the pot of mussels and wine.
Serve with crusty bread
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