6 oz heavy cream
1/2 cup Pernod
2 oz fennel, finely diced
1/2 oz garlic, shaved, raw
1 oz butter
lemon juice to taste
salt and pepper to taste
1 oz Granny Smith apples, finely diced
12 oz Prince Edward Island mussels, washed and drained.


Saute celery, fennel and garlic in butter over medium heat until garlic starts to brown. Add Pernod and let the alcohol cook out for 1 minute. Add heavy cream, salt, pepper and lemon juice. Add mussels and cover the pan. Reduce liquid until the cream starts to thicken. Add apples to finish. Serve in bowl with crusty bread.


Number of Servings: 1
Prep and Cooking Time: 30 minutes


Recipe by: Chef Robert Padilla
Restaurant Name: Trezo Mare