River Cottage

·                     Heat oil in the pan.

·                     Add the spring onions, celery and garlic and sweat down for 3-4 minutes without colouring.

·                     Add the pernod and light by tilting pan towards hob flame (be careful!).

·                     Once flame extinguishes, add the flour and mix in to form a dough.

·                     Add the stock, a little at a time, to create a slightly thickened sauce (you may require extra liquid).

·                     Add the saffron, stir in, then add the mussels, cover and reduce the heat to low.

·                     Stir often to ensure the sauce does not burn (too thick a sauce, then this task becomes tricky).

·                     Once mussels are open, remove from heat.

·                     Pick out the mussels, making sure any sauce is returned to the pan. Place Mussels into a bowl.

To serve:

Heat sauce in a pan slowly. Add 5-6 mussel flesh per portion. season

Dress the plate accordingly.