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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.85 Kcal (3068 kJ) | ||
| Calories from fat | 165.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 160.28mg | 53% | |
| Sodium | 1323.13mg | 55% | |
| Potassium | 1644.44mg | 35% | |
| Total Carbs | 49.55g | 17% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 56.37g | 113% | |
| Vitamin C | 74.9mg | 125% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 29.7mg | 165% | |
| Calcium | 182.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 100.97 Kcal (423 kJ) | ||
| Calories from fat | 22.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 28% | |
|---|---|---|---|
| Cholesterol | 22.08mg | 53% | |
| Sodium | 182.29mg | 55% | |
| Potassium | 226.56mg | 35% | |
| Total Carbs | 6.83g | 17% | |
| Sugars | 0.46g | 13% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 7.77g | 113% | |
| Vitamin C | 10.3mg | 125% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 4.1mg | 165% | |
| Calcium | 25.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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