Mussels with Pernod and Cream

 Mussels with Pernod and Cream

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.

For more easy, tasty & yummy recipes to warm you up, check out KarenFood, the blog.

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