Mussels with Pernod and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less.Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale. Ingredients:
1 1/3 cups sliced leeks (white and pale green parts only) |
1 1/4 cups dry white wine |
1/4 cup diced red bell pepper |
2 pounds mussels, scrubbed, debearded |
1/2 cup whipping cream |
3 tablespoons pernod or other anise liqueur |
3 tablespoons chopped fresh parsley |
Directions:
1. Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
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