Mussels with Pernod and Cream

 Mussels with Pernod and Cream

Recipe created by Winnipeg Chef Karen Peters

Mussels with Pernod and Cream

2 lbs mussels
1 cup chopped chives
1 ¼ cups dry white wine
½ green pepper, finely chopped
½ cup whipping cream
3 tbs Pernod (or Ouzo or Raki)
3 tbs chopped fresh parsley

Combine chives, white wine and pepper in a large pot.  Add Mussels.  Bring to a boil over high heat.  Cover pot and cook until mussels open, about 5 minutes.  Remove mussels to a bowl, discarding any unopened mussels.  Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes.  Mix in chopped parsley.  Return mussels and juices to pot and bring to heat.  Season with salt and pepper.  Serve with broth, breads for dipping or Frites.


Leave a comment

Please note, comments must be approved before they are published