MUSSELS WITH PERNOD AND CREAM

Mussels With Pernod and Cream image

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.

Provided by Normaone

Categories Mussels

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup diced red bell pepper
1 1/4 cups dry white vermouth
1 1/3 cups sliced leeks (white and light green parts)
2 lbs mussels, cleaned and debearded
1/2 cup whipping cream
3 tablespoons Pernod
3 tablespoons chopped parsley

Steps:

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

Nutrition Facts : Calories 639.4, Fat 32.5, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1338.6, Carbohydrate 28.3, Fiber 1.6, Sugar 3.2, Protein 56.6