Mussels with Pernod & Cream
1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup red bell pepper, diced
2 lbs mussels, scrubbed and debearded
1/2 cup heavy cream
3 Tbsp Pernod
3 Tbsp fresh parsley, chopped
Combine sliced leeks, dry white wine, and red bell pepper in a large pot. Add mussels. 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. Serve mussels with broth and crusty bread.