Mussels with Pernod Top Sauce

Rinse mussels well, remove the beards. Separate the open mussels. Bring 1 liter of salted water to a boil with one sliced onion, add mussels and cook in a closed saucepan on 1 or possibly on automatic heat 4 to 5 until they have opened (approx. 5 to 7 min).

Peel and finely dice the second onion and the garlic cloves, cut the cleaned leek into thin rings. Heat the oil in a saucepan on 3 or automatic heat 9 to 10, sauté the onion and garlic. Extinguish with Pernod, add leek, whipping cream and soup cubes, boil once. Stir in instant roux, season with pepper and sugar.

Arrange the mussels in a baking dish and serve with the sauce. Serve with baguette.

The mussels are eaten by removing them from their shells with a fork or by using an empty mussel shell.

Hamburgische Electricitätswerke Ag Creator: Lothar Date:

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