1. Heat butter and oil in a very large pan over medium heat till bubbles stops. Add onions and saute for 3-5 minutes till translucent add garlic saute for 1 minute. 2. Mix the herbs together and divide in half. 3. Add wine, Pernod and 1/2 of the fresh herbs. 4. Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes. 5. Meanwhile have a even larger pan heating. 6. After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more. 7. Meanwhile place the other 1/2 of fresh herbs into a 1 cup measure with lemon zest, salt, pepper and flakes top with cream and stir. 8. Toss into the mussel's the remove mussels, plating them. 9. Cook sauce and reduce while plating the mussels. 10. Pour sauce over mussels and garnish with fresh tarragon and lemon halves. ---------------------------------------------------------------------------
Nutrition
Ingredients
