Mussels With Pernod and Cream

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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