Mussels with Pernod & Cream | Dorothy Lane Market

Mussels with Pernod & Cream

PREP TIME 10 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters
To fully enjoy all the wonderful flavors in the broth, you must have a DLM French Baguette on hand for sopping up every last drop.


  • 1⅓ cups sliced leeks (white and green parts only)
  • cups dry white wine
  • ¼ cup red bell pepper, diced
  • 2 lbs mussels, scrubbed and debearded
  • ½ cup heavy cream
  • 3 Tbsp Pernod
  • 3 Tbsp fresh parsley, chopped


Combine sliced leeks, dry white wine, red bell pepper, and mussels in a large pot. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes.
Using tongs, transfer mussels to medium bowl (discard any mussels that do not open).
Add heavy cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.
Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper.


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