Mussels With Pernod And Cream

1. 1

   In a large pot, combine the bell pepper, vermouth, leeks and mussels.

2. 2

   Bring to a boil, cover and cook until mussels open, about 5 minutes.

3. 3

   Transfer mussels to a medium bowl, discarding any that do not open.

4. 4

   Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.

5. 5

   Add the chopped parsley, cooked mussels and any accumulated juices.

6. 6

   Simmer until serving temperature, about 1 minute.

7. 7

   Serve with the cooking liquid.

* Per serving · 4 servings · Values may vary.

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