Prep 20 mins
Cook 10 mins
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.
- 1⁄4 cup diced red bell pepper
- 1 1⁄4 cups dry white vermouth
- 1 1⁄3 cups sliced leeks (white and light green parts)
- 2 lbs mussels, cleaned and debearded
- 1⁄2 cup whipping cream
- 3 tablespoons Pernod
- 3 tablespoons chopped parsley
- In a large pot, combine the bell pepper, vermouth, leeks and mussels.
- Bring to a boil, cover and cook until mussels open, about 5 minutes.
- Transfer mussels to a medium bowl, discarding any that do not open.
- Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
- Add the chopped parsley, cooked mussels and any accumulated juices.
- Simmer until serving temperature, about 1 minute.
- Serve with the cooking liquid.