Cassolettes of molds in the Pastis Henri Bardouin
For 4 people
Preparation: 30 minutes
Cooking: 10 in 15 minutes
• 2 kg of molds
• 1 big onion
• ½ bulb of fennel
• 1 cl of dry white wine
• 1 branch of thyme
• 3 soup spoons of olive oil
• 1 or 2 soup spoons of pastis Henri Bardouin (according to the taste)
• Pepper of the mill
Scratch molds tear away the strands which exceed. Rinse them abundantly in the cold water in a sieve. Drain them, then eliminate quite those already opened.
Peel and chop finely the onion. Cut the fennel in small dice. Melt them 10 minutes on fires soft with the olive oil, in a big stewpot, until they are soft and translucent. Water them with some Pastis HB, let simmer another 1 or 2 minutes, then pay the white wine, add the thyme and give some tours(towers,ballots) of pepper mill. To lead to boiling and cook 5 minutes.
Throw molds in the stewpot, cover and make them open over a brisk heat, often by shaking the bowl and by moving 1 or 2 times with a wooden serving spoon. As soon as all are opened, to take away from the fire and to move once again. Eliminate the still closed mussels and remove the thyme.
Take molds with a skimmer and put them in hot cassolettes. Water them of their juice of cooking, by leaving the sandy deposit at the bottom stewpot. Serve immediately
Crédit photo: Adobe Stock - patrom
Pastis Henri Bardouin
70 cl - 45°
Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate.
Only available in France