3 pounds mussels, scrubbed, debearded and cleaned
3 tablespoons butter
4 garlic cloves, minced
1 sprig of thyme
2 leeks, sliced (white and pale green parts only)
2 1/2 cups dry white wine
1/2 cup whipping cream
8 tablespoons Pernod or other anise liqueur
6 tablespoons fresh parsley, chopped
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels that are open or have broken shells.
Heat butter in a large stock pot over medium heat. Add the leeks, garlic, and thyme. Cook until the leeks have cooked down, about 5 minutes. Be carful not to burn the garlic. Add the white wine and mussels. Bring to a boil over high heat. Cover the pot and cook until mussels open, about 6-8 minutes.
Using tongs, transfer mussels to a medium bowl (discard any mussels that do not open). Discard thyme sprig. Lower the heat to a light simmer. Add whipping cream and Pernod to pot; simmer until liquid is slightly reduced, about 4 minutes.
Mix in chopped parsley and return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with the broth.
- Category: Main Dish
- Cuisine: Seafood
Keywords: Seafood Mussels with Cream and Pernod