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Ingredients
- 2 c. White wine
- 2 c. Thinly sliced leeks, white parts only (about 6 ounces)
- 4 lb Mussels, scrubbed and debearded
- 4 Tbsp. Pernod
- 2/3 c. Heavy cream
- 1/2 c. Diced pimento or possibly roasted red pepper
- 6 Tbsp. Minced flat leaf parsley
Directions
- Place the wine and leeks in a large, heavy saucepan. Add in the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, till mussel shells open, 3 to 5 min. Use tongs to transfer mussels to a bowl, discarding any which have not opened. Add in Pernod to cooking liquid and bring to a boil. Boil for 2 min, then reduce heat to medium and stir in cream. Simmer for 2 min, then stir in pimento and 2 Tbsp. of the parsley. Season lightly with salt and generously with black pepper.
- If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or possibly so till reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley.
- Yield: 4 servings
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