Directions:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.82 Kcal (2687 kJ) | ||
| Calories from fat | 165.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 160.28mg | 53% | |
| Sodium | 1330.47mg | 55% | |
| Potassium | 1748.72mg | 37% | |
| Total Carbs | 33.26g | 11% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 56.37g | 113% | |
| Vitamin C | 74.9mg | 125% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 29.7mg | 165% | |
| Calcium | 195.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 88.55 Kcal (371 kJ) | ||
| Calories from fat | 22.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 28% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 53% | |
| Sodium | 183.55mg | 55% | |
| Potassium | 241.26mg | 37% | |
| Total Carbs | 4.59g | 11% | |
| Sugars | 0.66g | 19% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 7.78g | 113% | |
| Vitamin C | 10.3mg | 125% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 4.1mg | 165% | |
| Calcium | 27mg | 20% | |
* 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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