Mussels with Henri Bardouin Pastis

Mussels with Henri Bardouin Pastis


Serve 2

•    1 kg mussels for 2 people
•    Herbes de Provence (mixed herbs)
•    1 glass of HB pastis



Mussels flambéed in pastis, a dish that will impress your guests every time. They would be even more impressed if they knew that it took you less than 10 minutes to make, and that it is very simple to prepare. But, as well as looking good, this recipe is simply delicious and allows those who love mussels to rediscover the fine taste of this crustacean, instead of swamping it in an ordinary dish covered in creamy, fattening sauce.

Place the mussels directly in a pan over high heat. Do not add anything, no oil or fat. You will need approximately 1 kilo of mussels for 2 people for a starter.
Cover and leave on high heat while tossing the frying pan... like a top chef!
The mussels should start to open after 4 to 5 minutes.
Pour away the salt water then place it back on high heat for 2 or 3 minutes. Take this time to flavor them with Herbes de Provence or the spices of your choice.
Normally, all of the mussels should be open at this stage. If any juice remains, it must be thrown out.
Sprinkle the mussels with the HB pastis... and flambé.

© photo : Adobe Stock - Marco Mayer

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