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Mussels With Pernod and Cream

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“I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, combine the bell pepper, vermouth, leeks and mussels.
  2. Bring to a boil, cover and cook until mussels open, about 5 minutes.
  3. Transfer mussels to a medium bowl, discarding any that do not open.
  4. Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
  5. Add the chopped parsley, cooked mussels and any accumulated juices.
  6. Simmer until serving temperature, about 1 minute.
  7. Serve with the cooking liquid.

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