Mussels with Fennel, Italian Sausage & Pernod
yield: 3
total time: 45 minutes
Ingredients
- 2 pounds mussels freshest wild
- 1 italian sausage link, with fennel
- 2 bulbs fennel sliced thin, fronds reserved
- 1 shallot large, sliced thin
- 3 cloves garlic sliced thin
- 1/2 cup pernod
- 1 tablespoon fennel pollen, divided
- 1 teaspoon red pepper flakes
- 1/2 cup half & half
- 3 tablespoons olive oil
- 2 tablespoons warm water
- 1 pinch saffron
Nutrition
- Calories : 740 calories
- Carbohydrate : 37 grams
- Cholesterol : 130 milligrams
- Fat : 36 grams
- Protein : 44 grams
- SaturatedFat : 9 grams
- Sodium : 1170 milligrams
- Sugar : 15 grams
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