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.