Mussels with Pernod and Cream

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups white wine
  • 2 cups (about 6 ounces) thinly sliced leeks, white parts only
  • 4 pounds mussels, scrubbed and debearded
  • 4 tablespoons Pernod
  • 2/3 cup heavy cream
  • 1/2 cup diced pimento or roasted red pepper
  • 6 tablespoons chopped flat leaf parsley
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.


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