Mussels with Pernod and Cream

1. 1

   Combine sliced leeks, dry white wine and red bell pepper in large pot.

2. 2

   Add mussels.

3. 3

   Bring to boil over high heat.

4. 4

   Cover pot and cook until mussels open, about 5 minutes.

5. 5

   Using tongs, transfer mussels to medium bowl (discard any mussels that do not open).

6. 6

   Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.

7. 7

   Mix in chopped parsley.

8. 8

   Return mussels and any accumulated juices to pot.

9. 9

   Simmer until mussels are warmed through, about 1 minute; season with salt and pepper.

10. 10

    Serve mussels with broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.