Mussels With Pernod and Cream

Normaone's Note:

I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• ¼ cup diced red bell pepper
• 1 ¼ cups dry white vermouth
• 1 1⁄3; cups sliced leeks (white and light green parts)
• 2 lbs mussels , cleaned and debearded
• ½ cup whipping cream
• 3 tablespoons Pernod
• 3 tablespoons chopped parsley

Directions:

1. In a large pot, combine the bell pepper, vermouth, leeks and mussels.
2. Bring to a boil, cover and cook until mussels open, about 5 minutes.
3. Transfer mussels to a medium bowl, discarding any that do not open.
4. Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
5. Add the chopped parsley, cooked mussels and any accumulated juices.
6. Simmer until serving temperature, about 1 minute.
7. Serve with the cooking liquid.