Moules Belgian Mussels

Step 1

In a large saucepan, put in the oil, onion, shallot and garlic cook over a medium low heat, just until they are slightly soft.

Step 2

Add in the chopped herbs, Pernod if being used and mix in the onion mixture.

Step 3

Add the mussels into the pan and cover with the white wine, bring slowly to a boil, stirring occasionally.

Step 4

Continue cooking until the mussels have opened, this takes between 2 and 5 minutes.

Step 5

Discard any mussels that did nit open.

Step 6

Add the creme fraiche if using and cover until ready to serve with the frites.