spiced carrot cake

One of my favorite cakes of all time and a must have for Easter!!

6 cups grated carrots
1 cup brown sugar
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoons all spice
1 cup chopped walnuts optional

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, all spice and cinnamon... stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Enjoy!!

Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon pure vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

creme egg cupcakes

Easter means one thing at our house... Cadberry Creme Egg Cupcakes!!  You will love these and they are so yummy you won't be able to eat just one!!  Happy Easter!!

24 paper cupcake liners
Batter for 24 cupcakes. I used Betty Crocker’s milk chocolate box mix. You can also use your favorite chocolate cupcake recipe.
24 regular size Cadberry Creme Eggs, FROZEN
**Freezing the 24 eggs keeps them from completely vanishing inside the baked cake.
1 batch of heavenly vanilla butter icing
yellow gel food coloring

Scoop batter into paper liner 2/8 of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg. Bake according to the recipe you are using. Allow cupcakes to cool completely. While your cupcakes are cooking, make your icing. Remove about 1 cup of vanilla butter icing from the mixing bowl and dye it light yellow.  Frost half your cupcakes with the yellow icing and the other half with the white. Enjoy!!

heavenly vanilla butter icing

This is the best and last "buttercream" frosting you will ever use!!  It is creamy and so light that it will compliment any cake, cookie, cupcake or any yummy creation from your oven!!

1 cup (2 sticks) salted sweet cream butter, softened
6 to 8 cups confectioners’ sugar
1/4 cup whole milk
1/4 cup heavy cream
2 teaspoons pure Mexican vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, cream and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition roughly 2 minutes, until the icing is thick enough to be of good spreading consistency... You may not need to add all of the sugar. If you want colored icing, add a few drops of gel coloring and mix thoroughly. Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days. Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

strawberry peach banana smoothie

Who else loves smoothies? I love making smoothies, and it is my boys favorite breakfast. I just throw some fruit (whatever is in season), yogurt ice cubes, and some juice into my blender and in seconds I have a delicious healthy treat!

I've started buying the big containers of yogurt (I like vanilla) and freezing it in ice cube trays! I just spoon the yogurt in, freeze, and pop them out and store them in a freezer baggies and when I am ready to make a smoothie... Vuala! It is much more inexpensive than buying the frozen smoothie packages at the store and you can stop throwing away yogurt because it's expiring and freeze it!!

Strawberry Peach Banana Smoothie
1 banana, broken into chunks
handful of fresh strawberries
1 peach, cubed
4 yogurt cubes
1/4 c strawberry, orange, mango juice

Put everything into blender and blend until smooth and serve. You might want to add more or less juice depending on how thick you like your smoothie!!

ooey gooey caramel popcorn

I love popcorn and what makes it better... caramel!! I like mine really sticky and gooey, the kind you have to lick off your fingers!! If you like yours a little firmer just boil your caramel longer :)

1 cube sweet cream salted butter (1/2 cup)
1 cup light corn syrup
1/2 bag (1 lb) dark brown sugar
1 can sweetened condensed milk

Melt butter in a medium saucepan. Add corn syrup and brown sugar. Bring mixture to a boil. Once boiling mix in sweetened condensed milk. Cook for 5-10 minutes or until mixture almost reaches a soft ball stage... I like mine a little softer so I cook it until it's about 220 degrees. Pour over one large bowl popped popcorn. I use 2 bags microwave popped popcorn and make sure to takeout all the unpopped kernels. Use more or less popcorn depending on how much caramel you like on your popcorn. ENJOY!!

edible chocolate play dough

I got this recipe from my sisiter and made it for my boys, it is so fun!!

This is a fantastic recipe especially if you have a toddler and can't keep things out of your child's mouth, at some point it may be a good idea to teach them to not put everything in there! This smells wonderful but does not taste good.

1 1/4 cup flour

1/2 cup cocoa powder
1/2 cup salt
1/2 tablespoon cream of tartar
1 1/2 tablespoon oil
1 cup water

Mix dry ingredients in a medium size pot. Add wet ingredients and stir together over low heat until a ball of dough forms. Remove play dough from pot and knead by hand until dough is smooth and evenly colored. Store in airtight container.

disposing bacon gease

I love to cook with bacon but I always struggled with how to get rid of the leftover grease.  I came up with idea and it was as easy as 123!!

creamy asparagus soup

I LOVE soup and this is one of my favorites!! It is wonderful by it self  or will compliment any meal. It is creamy, fresh and warms the soul... Enjoy!!

1/4 cup salted sweet cream butter
1 white onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons all-purpose flour
4 cups water
1 cup good chicken broth
4 tablespoons chicken bouillon powder
1 yellow potato, peeled and diced small
1 pound fresh pencil asparagus, trimmed and coarsely chopped
3/4 cup real cream
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

Melt butter in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Watch it carefully as it will burn and go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot. ENJOY!!

spring asparagus season!!

Why Eat Asparagus???

It is high in vitamins B6 and C, plus fiber, folate and glutathione, an anti-carcinogen and antioxidant, asparagus is an excellent nutritional choice. It comes in three colors: white, green or purple, although the green variety is the most common. Long considered a luxury vegetable, often with a luxury price tag, fresh American-grown asparagus appears in stores in late February. But asparagus is at its best—and is usually cheapest—in April and May. And sure, while there’s frozen and canned asparagus, which can be enjoyed year round, nothing beats the delicate flavor of fresh asparagus.

Choosing and Storing Asparagus...

Asparagus spears can be thick or thin. Some people prefer one kind over another but size is not necessarily an indicator of quality. Thicker spears may have tougher, woodier ends, but these are broken off before cooking anyway. The key is to select straight, firm, uniformly sized spears with closed tips. Since asparagus deteriorates rapidly, it’s important to select bundles that are refrigerated or on ice. For the same reason, asparagus should be used within two or three days of purchase, preferably sooner. If you do need to keep it for a day or two, the best way is to place the spears upright in a bowl (or even a small vase) of cold water. Alternatively, you can wrap the ends of the spears in a damp paper towel and refrigerate them.

What to Do With Asparagus...

To prepare asparagus, you will need to rinse the spears and break off the tough ends. After that, how you cook asparagus is up to you.
Soem people enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but you can enjoy asparagus in many different dishes: in soups, salads, stir-fries, risottos, scrambled eggs, pasta, and many more dishes.

Asparagus and Scallops

This scallops with asparagus recipe is a very simple and elegant dish. It’s only has a few ingredients, and it’s fast and easy to prepare. Scallops and asparagus are a terrific combination and the white wine butter sauce really brings them together.

1 lb medium asparagus, trimmed, cut in 1-inch pieces, tips left whole
2 tbsp olive oil
1 lb large sea scallops, trimmed if necessary
salt and pepper to taste
1/3 cup dry white wine
2 teaspoons white wine vinegar
2 tbsp cold salted sweet cream butter, cut into cubes

Heat 1 tablespoon oil in a heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean). Pat scallops dry and sprinkle with pepper and salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate and cover loosely with foil to keep warm. Add wine and vinegar to skillet (mixture may spatter) and boil, scraping up any browned bits, until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on plate and bring to a simmer. Turn off heat and whisk in butter, one piece at a time, until incorporated. Plate scallops and asparagus, spoon sauce over and serve immediately. Enjoy!!

butter bell

I thought I would share a great addition to my kitchen... BUTTER BELL!! I don't know how I ever lived without it before *lol* it keeps my butter fresh and always spreadable, I LOVE it!!  It holds one stick (1/2 cup) of butter and it fresh and spreadable for weeks without refrigeration!!  I got mine locally at Spoons and Spice but you can order them on-line at The Butter Bell Store!! They come in soooooo many different colors and styles that you are sure to find one for your decor.

How It Works...

I hope you will love it as much as I do!!

italian cheese stuffed shells

Pasta shells stuffed with creamy Italian cheeses and  then baked is one of my boys FAVORITE dishes. It also makes a great pot-luck dish or a wonderful dish to take to a friend.  You will love it!!

8 ounces large pasta shells, uncooked
8 ounces mozzarella cheese, shredded
8 ounces marscarpone
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces favorite pasta sauce

Cook shells for 9 minutes; drain. Cool in single layer on wax paper to prevent shells from sticking together. Cover bottom of 9x13 baking dish with 1/4 cup of sauce. Combine cheeses, parsley, salt and pepper for filling; spoon into shells and arrange in single layer in dish. Cover shells with remaining sauce. Cover with aluminum foil and bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer. 6 to 8 servings. Serve with parmesan garlic buttered bread!! Enjoy!!

anise caramels

Simply the BEST licorice caramels ever!! They are great for gift giving because they are divine and your recipients will thank you over and over!! Make sure to make a batch to keep home for you to enjoy too!!

1 cup butter
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 cup corn syrup
1/8 teaspoon salt
1 teaspoon pure anise oil
black paste food coloring (optional) I use red and green at Christmas!!

Line a 13x9 inch dish with buttered foil or you can sray it with PAM. In a large saucepan over medium heat, melt butter. Stir in sugar, condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely for several hours. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper and ENJOY!!  Store in sealable container until gone *LOL*

pomegranate salad

A wonderful addition to any dinner!!

1 cup heavy whipping cream, whipped
2 heaping tablespoons of powdered sugar
1 dash of pure vanilla extract
1 cup pomegranate arils
2 apples, diced
2 bananas, sliced

Add the sugar and vanilla to the whipped cream, Taste to make sure sweetness is good, if needed add more powdered sugar. Mix the fruit and creammtogether and serve... ENJOY!!

crock pot sweet potatoes

A great addtion to any Thanksgiving or dinner table!!

8-10 sweet potatoes, chopped into 1' cubes
4 apples, chopped into 1' cubes
1/2 cup pure maple syrup
1/4 cup heavy cream
4 tablespoons dark brown sugar
4 tablespoons butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoons ground clove
salt and pepper to taste

Place apples and sweet potatoes in a crock pot or slow cooker. Mix maple syrup, melted butter and cream and pour over. Combine spices and brown sugar and sprinkle on top of the potatoes and apples. Cook on low for 4 to 5 hours. If you like the marshmallow topping on your sweet potatoes about 30 minutes before serving, liberally sprinkle mini marshmallows over the sweet potatoes and recover. Serve and ENJOY!!

shrimp and steak kabobs

A yummy surf and turf for your bbq!!

2 lb. beef sirloin steak, cut into 1 inch squares
1/2 lb. mushrooms, cleaned
1 Green, Red and Yellow Bell pepper, cut into 1 inch squares
1 Sweet Onion, cut into 1 inch squares
12 jumbo shrimp, peeled and deveined

Basting Sauce
1/4 c. melted butter
2 tbsp. white wine
1/2 tsp. seasoning salt
1/4 tsp. pepper

Alternately thread steak cubes, shrimp, mushrooms, peppers and onions on 4 metal 12 inch skewers. Mix together basting sauce. Cook kabobs over medium heat for 15-20 minutes, basting with butter mixture occasionally. Enjoy!!

summertime corn and avocado salad

Fresh and delicious, the perfect side for any summertime barbecue!!

6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

rice crispy ice cream sandwiches

A fun twist on a favorite summertime treat!!

4 tablespoons butter

1 bag of marshmallows (10 ounces)
1 teaspoon vanilla extract
6 cups crisped rice cereal
1 quart of your favorite ice cream or frozen yogurt

Coat a 9- by 13-inch pan with nonstick cooking spray. Set the pan aside. Coat a medium saucepan with nonstick cooking spray and melt the butter and marshmallows in it over medium-low heat, stirring continuously. Stir in the vanilla extract. Add the cereal. Remove the pan from the heat and stir the mixture until it forms a large ball.  Spoon and press the mixture into the 9- by 13-inch pan. Chill the pan for 10 minutes. Then cut the crisped rice treats into twelve 2-inch squares. Peel the container away from the ice cream. Working on a waxed-paper covered surface, slice the ice cream into six 2- by 2- by 1-inch blocks with a warm knife. Sandwich each one between 2 crispy squares and lightly press the layers together. Enjoy!!

renee's summer old fashioned peach ice cream

As soon as it's peach season my boys ask for this.  It is amazing and it will quickly become a favorite at your home too!!

2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon pure vanilla extract
2 cups whole milk, or as needed

Blanch ripe peaches in boiling water and peel.  Puree peaches with the sugar and half-and-half in small batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, roughly 2 cups. Follow the manufacturer's instructions to freeze the ice cream.  Enjoy!!

zabaione (italian cutard)

This is an easy and amazing dessert that I had several times in Italy, you will love it!! Buon Appetito!!

6 egg yolks
2/3 cup sugar
18 Tbl Marsala wine

Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks. Serve over fresh berries and sprinkle with nutmeg!!

strawberry italian ice

This is perfect for a hot summer day and so refreshing you might just skip the ice cream!!

1 cup sugar
3/4 cup water
1 tablespoon finely shredded orange peel
2 teaspoons finely shredded lemon peel
1-1/2 teaspoons finely shredded lime peel
1/3 cup fresh orange juice
tablespoons fresh lemon juice
2 tablespoons fresh lime juice
4 cups sliced fresh strawberries

In a medium saucepan combine sugar, water, and peels. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool slightly. Strain and discard peels. Stir in orange, lemon, and lime juices. In a blender container or food processor bowl combine half of the juice mixture and half of the strawberries. Cover and blend or process with several on/off turns or until nearly smooth (leave some small chunks of strawberries). Transfer to a 2-quart freezer container. Repeat with remaining juice mixture and strawberries. Cover and freeze 6 hours or overnight, stirring once after freezing for 3 hours. To serve, scrape across frozen mixture with a large spoon and place into individual serving dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes). Makes about 8 servings.

turkish meat shish kebab marinade's

While at The Grand Bazaar in Istanbul, Turkey we stopped at this little Turkish cafe and had a variety of grilled Turkish meats, vegetables and bread!  It was fun to try authentic foods from the region and the meats were marinated all so differently. Below are several choice's for all kids of meats... Tadını çıkar!!

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.

4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion

Combine all ingredients in a non-reactive bowl. Add chicken, cover & refrigerate 6 hours or overnight. Grill, broil or bake chicken as desired.

1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste

Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.

tava (turkish stew)

An easy and yummy Turkish delight :)

2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves cut into 1 inch cubes
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

bazlama... turkish flat bread

In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!

1 1/2 cups flour
¾ teaspoon salt
1 1/2 Tbs  yeast (less if very active yeast)

Sift flour and salt together in a large bowl and make a well in the centre.  Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed.  Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic.  Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat.  Lightly oil the pan and cook bazlama for 4-5 minutes.  Turn over and cook for a further 3-4 minutes.

baklava (traditional greek pastry)

While in Athens we visited this awesome bakery and had the most amazing baklava!  It was the best I had ever had so fresh, sweet and nutty... I crave it everyday!!  απολαύσει!!

4 c. walnuts, finely chopped or ground
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. grated lemon rind
1 lb. filo pastry sheets
1 c. butter, melted
Honey syrup

Preheat oven to 325 degrees. Lightly grease an 11 x 17 x 1 1/2 inch pan. Mix ground walnuts with sugar, spices and lemon rind in medium bowl. Cut filo sheets to fit pan. Keep filo sheets moist and flexible by covering with a damp cloth. Brush 12 filo sheets lightly with melted butter and place in bottom of pan. Spread 1 cup of walnut mixture over top sheet. Cover with 4 sheets of filo after brushing each with butter. Then repeat layers.  Make top layer with 8 sheets of filo after brushing each with remaining butter. With small, sharp knife, cut lengthwise through first layer to make strips 1 1/2 inches wide. Then make diagonal cuts 2 inches apart in top layer to form diamonds. Bake on rack above center of oven for 1 hour, until well browned.

Remove from oven and cut through the first cuts, cutting to the bottom of the pan. Spread top with cold honey syrup (use recipe below). Let stand until completely cold before removing from pan.

HONEY SYRUP

1 c. honey
1/2 c. sugar
1/2 c. water
1 tbsp. lemon juice

Combine honey, sugar and water in small saucepan. Heat, stirring until sugar dissolves. Remove from heat and stir in lemon juice. Cool thoroughly before using. Makes 1 1/2 cups.

mussels & pernod cream sauce

While in Nice, France we had lunch at this charming little cafe and I had the most amazing mussels!!  They were in a Pernod cream sauce and I have been dreaming about them ever since.  They are a great main course or appetizer :) Jouir de!!

1 Tbsp butter
1 fennel bulb
2 shallots, minced
4 cloves garlic, minced
1/2 bottle white wine
1/2 cup good quality heavy cream
2 tsp Pernod (French licorice flavored liqueur)
1 bag mussels
Kosher Salt
Fresh ground pepper

Clean mussels completely, you can find the how to here...(http://whiskusaway.blogspot.com/2009/07/mussels-in-creamy-garlic-sauce.html)

In a large pot, melt butter and cook fennel and shallots over low heat with a little salt until soft, about five minutes. Add garlic and continue to cook. Season with salt and pepper. Add Pernod and reduce. Add white wine and cream. Bring to a boil, then reduce to a simmer. Add mussels and cover. Once they begin to open, remove them one at a time with a slotted spoon into a bowl. Pour sauce over mussels and serve. Jouir de!!