Recipe courtesy of Melanie Barnard
Show: Cooking Live
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper.

If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mussels

Recipe courtesy of Dory Ford

Mussels

Recipe courtesy of The Brazen Head

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Sauteed Mussels

Recipe courtesy of The Dish

Mussels Marinara

Recipe courtesy of Robert Irvine

Broiled Mussels

Recipe courtesy of Jennifer Paterson

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Stuffed Mussels

Recipe courtesy of Frank Careri

Mussel Soup

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.