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.
INGREDIENTS
1⅓cups
sliced leeks (white and green parts only)
1¼cups
dry white wine
¼cup
red bell pepper, diced
2lbs
mussels, scrubbed and debearded
½cup
heavy cream
3Tbsp
Pernod
3Tbsp
fresh parsley, chopped
INSTRUCTIONS
1
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.
2
Using tongs, transfer mussels to medium bowl (discard any mussels that do not open).
3
Add heavy cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.
4
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.
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.
2
Using tongs, transfer mussels to medium bowl (discard any mussels that do not open).
3
Add heavy cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.
4
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.
