Summer Buffet - French Food at Home (Full Episode) | Cooking Show with Laura Calder

Pernod

🥗Healthier: anise extract

💰Cheaper: ouzo

Anise extract provides a similar flavor profile while being lower in alcohol.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine mimics flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Clean mussels under cold water, scrubbing the shells and removing beards.

Melt butter in a large pot over medium heat until foamy.

Add shallots and garlic, sauté until softened, about 3-4 minutes.

Pour in white wine and bring to a simmer for 2 minutes.

Stir in Pernod and return to a simmer.

Add mussels and cover the pot, cooking until they open, about 5-7 minutes.

Remove opened mussels and set aside, discarding any that remain closed.

Stir in heavy cream and lemon juice into the pot, cooking for an additional 2 minutes.

Add parsley, thyme, bay leaves, and red pepper flakes, stirring to combine.

Return mussels to the pot, tossing to coat in the sauce.

Serve hot with crusty bread for dipping.

Cooking Techniques

Spice Level:

Allergens