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To go with my vegetarian pasta, I made mussels cooked and steamed in a Pernod and fennel based broth. Pernod is an anise base Liquor, and after the production of absinthe was banned, the parent company of Pernod Ricard started making Pernod instead. Fennel is actually one of other herbs used to flavor Absinthe, along with anise, and its scent and flavor is very similar to that of anise. Read the rest of this entry »

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