Mussels With Pernod and Cream |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. 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.
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