Mussels with Pernod & Cream
This impressive dish is full of flavor. The addition of the crusty bread is an absolute must as you’ll find yourself wanting something to sop up all of the delicious sauce.
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.
SERVINGS: Serves 2
ALLERGENS: Milk, Shellfish