Mussels With Pernod and Cream

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 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

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.