Mussels with garlic & Pernod
Mussels weighed with Shells
Calorie controlled cooking spray
6 medium, finely chopped
2 clove(s), finely sliced
2 tablespoons, chopped
100 ml, or vermouth
Vegetable stock cube(s)
1 cube(s), make up to 100ml with hot water
- Discard any mussels that are damaged or that remain open when tapped. Spray a large saucepan with low fat cooking spray. Add the spring onions and garlic and cook gently for 2-3 minutes.
- Add the parsley, Pernod (or Vermouth) and stock. Simmer for 5 minutes without a lid.
- Tip the mussels into the saucepan and cover with the lid. Steam for 4-5 minutes, shaking the pan from time to time. Discard any mussels that fail to open, then share them between four bowls and serve with the liquid spooned over.