Mussels with Pernod and Cream

1. 1

   Place the wine and leeks in a large, heavy saucepan.

2. 2

   Add the mussels, cover pan and bring to a boil over medium-high heat.

3. 3

   Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes.

4. 4

   Use tongs to transfer mussels to a bowl, discarding any that have not opened.

5. 5

   Add Pernod to cooking liquid and bring to a boil.

6. 6

   Boil for 2 minutes, then reduce heat to medium and stir in cream.

7. 7

   Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley.

8. 8

   Season lightly with salt and generously with black pepper.

9. 9

   If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated.

10. 10

    Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them.

11. 11

    Sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.