Name: Mussels with Pernod and Cream
Yield: Serves 2; can be doubled
Ingredients: 1 1/3 cups sliced leeks (white and pale green parts only); 1 1/4 cups dry white wine; 1/4 cup diced red bell pepper; 2 pounds mussels, scrubbed, debearded; 1/2 cup whipping cream; 3 tablespoons Pernod or other anise liqueur; 3 tablespoons chopped fresh parsley

This recipe can be prepared in 45 minutes or less.

Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.

Recipe information

Yield
Serves 2; can be doubled

Ingredients

1 1/3 cups sliced leeks (white and pale green parts only)

1 1/4 cups dry white wine

1/4 cup diced red bell pepper

2 pounds mussels, scrubbed, debearded

1/2 cup whipping cream

3 tablespoons Pernod or other anise liqueur

3 tablespoons chopped fresh parsley

Preparation

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.

Recipe information

Ingredients

Preparation

Recipe notes