I know the title is a mouthful so you can only imagine how amazing it tastes! Hopefully you saw my video on how to prepare prawns so they aren’t over cooked and rubbery. This dish has amazing complexity and depth. Very deceiving and it is so easy to make. Very rich and definitely not one if you are on a diet. lol But if you are looking for a super flavorful recipe, this is it. Hope you enjoy. Personally I prefer to use a pasta that has lots of nooks and crannies in it to hold all the creamy richness. Serves 4 – 30 minutes. As always, hope you enjoy it as much as I do. Welcome any comments.
Ingredients for Prawns Pernod with Smoked Mussels.
Ingredients
- 12 medium prawns (par cooked as in my previous video).
- 100 g (3.5 oz) shallots.
- butter and avocado oil for pan saute.
- 30 g (1oz)chopped garlic.
- 60g (2 oz) white flour 60g (2oz) salted butter.
- 500ml (16oz) unsalted chicken stock or fish stock.
- 375ml(12oz) heavy cream.
- 150g (5.2) parmesan cheese finely grated.
- 2 cans 85g(3oz) each of smoked mussels.
- flat leaf parsley (Italian).
- radiatore pasta ( or any pasta that has a lot of curls and twists.
- kosher salt and fresh ground pepper.
- 2 oz (60ml) Pernod.
- 2.5 ml (1/2 tsp) Dijon mustard.
- Cilantro for garnish.
Directions for Prawns Pernod and smoked Mussels
Directions
- Peel prawns and set aside.
- Saute shallots in butter and avocado oil and add in garlic after a few minutes until translucent and softened. Set aside.
- Make roux in pan as shown in video if you don’t know how.
- Add chicken stock slowly and thicken.
- Boil water in separate pot for pasta. Add salt.
- Add cream and reduce a few minutes. Add a pinch of salt.
- Add Dijon, mix well.
- Add cream and reduce a few minutes on low heat.
- Add mussels and remember to add the oil as well.
- Add shallots and garlic.
- Add pasta to boiling water and reduce to simmer for 11 minutes.
- Add Pernod to pan and simmer again.
- Toss in parsley and then start to sprinkle parmesan cheese in a bit at a time so it doesn’t clump up. Turn heat to very low.
- Pour Pernod into sauce with fresh ground pepper afterwards.
- Finally add room temp prawns and mix into sauce. Turn off heat and let rest 3 minutes.
- Drain pasta let rest 2 minutes.
- Place pasta in bowl and ladle sauce onto pasta.
- Finish with Cilantro garnish. Viola!
I hope you enjoy this dish and if you have any questions please leave a comment below. If you are interested in seeing the process, watch the video above.
