MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large 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). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. 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. Serve mussels with broth.
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Samidul Islam
[email protected]Would have been better with white wine.
Steve Gillingham
[email protected]Amazing flavors! The Pernod and cream sauce was so rich and creamy. The mussels were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
farhad compusol
[email protected]I made this recipe for a special occasion and it was a huge hit! The mussels were cooked to perfection and the sauce was incredibly flavorful. I will definitely be making this again.
Saimawn
[email protected]Not a fan of Pernod. Ruined the dish for me.
Ibrar Anjum
[email protected]This was my first time cooking mussels and it was a success! The recipe was easy to follow and the mussels turned out great. The sauce was creamy and flavorful and the mussels were tender and juicy. I will definitely be making this again.
Carballo Perez
[email protected]I've made this dish several times and it's always a winner. The mussels are always cooked perfectly and the sauce is divine. I like to serve it with a side of crusty bread or rice.
Isabella Valdez
[email protected]The mussels were a bit sandy, but the sauce was good.
Tochi Agube
[email protected]This recipe was a hit at my dinner party! Everyone loved the mussels and the sauce. I will definitely be making this again.
Sosan Hassan
[email protected]Meh.
hamdu yahaya
[email protected]Delicious! The Pernod and cream sauce really made this dish. I also added a bit of Dijon mustard for a little extra kick. Served with a side of roasted vegetables.
Levente Ilyó Kovács
[email protected]Not bad, but not great. The mussels were a bit overcooked and the sauce was a bit bland. I think I'll try a different recipe next time.
S M SAHADIUL
[email protected]Easy and tasty! I used white wine instead of Pernod and added a bit of garlic and shallots. The mussels were tender and the sauce was creamy and flavorful. Served with a side of pasta.
Hiram Kamau
[email protected]These mussels were absolutely divine! The Pernod and cream sauce was rich and flavorful, and the mussels were cooked to perfection. I served them with a side of crusty bread to soak up all that delicious sauce. Will definitely be making this again an