Directions:
- 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.
- Mix the herbs together and divide in half.
- Add wine, Pernod and 1/2 of the fresh herbs.
- Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes.
- Meanwhile have a even larger pan heating.
- After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more.
- 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.
- Toss into the mussel's the remove mussels, plating them.
- Cook sauce and reduce while plating the mussels.
- Pour sauce over mussels and garnish with fresh tarragon and lemon halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.46 Kcal (1224 kJ) | ||
| Calories from fat | 108.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 74.07mg | 25% | |
| Sodium | 661.62mg | 28% | |
| Potassium | 112.58mg | 2% | |
| Total Carbs | 13.13g | 4% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 28.16g | 56% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 9.6mg | 53% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.2 Kcal (420 kJ) | ||
| Calories from fat | 37.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 19% | |
|---|---|---|---|
| Cholesterol | 25.38mg | 25% | |
| Sodium | 226.67mg | 28% | |
| Potassium | 38.57mg | 2% | |
| Total Carbs | 4.5g | 4% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 9.65g | 56% | |
| Vitamin C | 9mg | 44% | |
| Iron | 3.3mg | 53% | |
| Calcium | 25.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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