Ingredients
-
1/4
-
1 1/4
-
1 1/3
-
2
-
1/2
-
3
-
3
-
-
-
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
In a Large Pot, Combine the Bell Pepper, Vermouth, Leeks and Mussels. |
|
2
Done
|
Bring to a Boil, Cover and Cook Until Mussels Open, About 5 Minutes. |
|
3
Done
|
Transfer Mussels to a Medium Bowl, Discarding Any That Do not Open. |
|
4
Done
|
Add the Cream and Pernod to the Same Pot, Return to a Boil and Cook Until Slightly Reduced, About 4 Minutes. |
|
5
Done
|
Add the Chopped Parsley, Cooked Mussels and Any Accumulated Juices. |
|
6
Done
|
Simmer Until Serving Temperature, About 1 Minute. |
|
7
Done
|
Serve With the Cooking Liquid. |
