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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

Classic French Mussels

Recipe courtesy of George Duran

Mussels in White Wine

Recipe courtesy of Ina Garten

Mussels

Recipe courtesy of The Brazen Head

Mussels

Recipe courtesy of Dory Ford

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Mussels Marinara

Recipe courtesy of Robert Irvine

Mussels Mariniere

Recipe courtesy of Michele Urvater

Mussel Salad

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword