Mussels With Pernod And Cream - cooking recipe

Ingredients

1/4 cup diced red bell pepper
1 1/4 cups dry white vermouth
1 1/3 cups sliced leeks (white and light green parts)
2 lbs mussels, cleaned and debearded
1/2 cup whipping cream
3 tablespoons Pernod
3 tablespoons chopped parsley

Preparation

In a large pot, combine the bell pepper, vermouth, leeks and mussels.
Bring to a boil, cover and cook until mussels open, about 5 minutes.
Transfer mussels to a medium bowl, discarding any that do not open.
Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
Add the chopped parsley, cooked mussels and any accumulated juices.
Simmer until serving temperature, about 1 minute.
Serve with the cooking liquid.