Mussels with Pernod and Cream

Name: Mussels with Pernod and Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 296 milliliters dry white wine; 3 Tbsps chopped fresh parsley; 315 milliliters sliced leeks (white and pale green parts only); 907 grams mussels, scrubbed, debearded; 3 Tbsps Pernod or other anise liqueur; 59 milliliters diced red bell pepper; 118 milliliters whipping cream

Mussels with Pernod and Cream might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 2. One portion of this dish contains about 30g of protein, 27g of fat, and a total of 631 calories. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and pescatarian diet. If you have bell pepper, mussels, leeks, and a few other ingredients on hand, you can make it. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert.

Instructions

Combine sliced leeks, dry white wine and red bell pepper in large pot.

Ingredients you will need

Red Pepper

Dry White Wine

Leek

Equipment you will use

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).

Ingredients you will need

Mussels

Equipment you will use

Tongs

Bowl

Pot

Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.

Ingredients you will need

Whipping Cream

Pernod

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Mussels

Parsley

Equipment you will use

Pot

Serve mussels with broth.

Ingredients you will need

Mussels

Broth

Equipment

Pot

Tongs

Bowl

Ingredients

Servings:

296milliliters

dry white wine 3Tbsps

chopped fresh parsley 315milliliters

sliced leeks (white and pale green parts only)907grams

mussels, scrubbed, debearded 3Tbsps

Pernod or other anise liqueur 59milliliters

diced red bell pepper 118milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.