Compliments of David’s Restaurants

Mussels with Bacon and Anise Cream



Yield: 4 starter plates



40 – 60 mussels (depending on size)—Moosabec, Bangs island or PEI are my preferred variety
1 T butter
4 T chopped bacon  (3 strips)
1 T chopped garlic
2 T  Sliced leeks – white and green
2 T  Sliced shallots
2 T Shaved fennel bulb
½ t salt, kosher
black pepper—several grinds from the pepper mill
¼ C Anisette
1/2 C  Heavy cream
Fennel fronds for garnish

Method of Preparation:

  1. Sauté bacon and butter in a large sauté pan until bacon begins to crisp
  2. Add leeks, shallots and fennel cook until tender
  3. Add garlic and mussels, sauté until garlic looks tender and mussels begin to open
  4. Flame with anisette and reduce – be careful not to catch yourself on fire.  The anisette will flame if you have a gas stove.
  5. Add cream and reduce

Garnish with fennel fronds and serve with crusty bread


This recipe is for personal use and enjoyment only.