Moules with compound Garlic Butter Bread: Full Recipe

Seasonal Moules is calling! Enjoy this fresh dish with delicious compound garlic bread on the side.

In my opinion, the best part here is the compound butter! The crispy bread crust, combined with the white wine sauce, is unbelievably good. It’s salty, crunchy, with a kick from the liquor and a unique flavor from the Pernod – it’s more than just a side for the moules. But when you pair it with fresh moules? God damn, that’s a winner for a simple yet flavorful dish at your table!

INGREDIENTS

For the Moules (Mussels):

3 shallots, finely chopped

3 garlic cloves, finely chopped

Fresh parsley (for garnish)

200ml heavy cream

200ml white wine

Salt, to taste

Fresh mussels, cleaned and de-bearded (about 1kg or 2.2lbs)

For the Compound Garlic Butter (for the Bread):

2 shallots, finely chopped

3 garlic cloves, minced

Fresh parsley

250g butter (softened)

Salt, to taste

30ml white wine

30ml Pernod (optional)