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This British recipe is filled with yummy flavours and perfect for winter!


  • For the Béchamel

  • 1 tbsp of flour

  • 40g butter

  • 150ml of milk

  • For the Soup

  • 6 shallots finely diced

  • 50g butter

  • 500ml of white wine

  • 500g of cleaned and de-bearded mussels

  • To Finish

  • 200ml of double cream

  • Splash of pernod

  • 1 tbsp of curly parsley

  • Crusty Bread


  • 1.

    Melt the butter in a small sauce pan over a low heat, stir in the flour until it begins to look like crumbs.

  • 2.

    Slowly add the milk bit by bit to achieve a smooth sauce, the consistency of custard.

  • 3.

    Cover the top of the sauce with parchment paper to avoid a skin forming , set aside.

  • 4.

    Sweat the shallots and butter in a large heavy based sauce pan.

  • 5.

    Add in the mussels, pour over the wine cook for 3- 4mins until all shells have opened, discard any that have not.

  • 6.

    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.

  • 7.

    Serve with crusty bread

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