Mussels in white wine

Ingredients

• 1.5 kg Mussels, black, fresh, cleaned
• 150 g Onion Julienne
• 150 g Carrot Julienne
• 150 g Leek Julienne
• Garlic, sliced
• Butter
• White wine (Chardonnay)
• Pernod
• Salt, Pepper

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Preparation

• Heat butter till starting to foam, then add the mussels and vegetables at one go
• Mix properly, then add white wine and Pernod, season
• Cook covered for 2 to 3 minutes, then stir
• Cook for another 3 minutes, stir again, taste, season if necessary
  
• Serve immediately with either baguette or garlic bread

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