ig enough to handle the mussels on at medium heat. Swirl
If using live mussels, dump into colander and rinse
ice until tender.
Scrub mussels and remove beards, fill a
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.
If using ground turkey, brown it in a large skillet, draining off any fat.
Add onion, bell pepper and garlic and saute 5 minutes.
(If using cooked turkey, saute onion, bell pepper and garlic in 2 tablespoons oil for 5 minutes, then add turkey.)
Add all remaining ingredients except cilantro and cheese.
Simmer 10 to 15 minutes, uncovered, until mixture thickens slightly.
Add cilantro, then ladle into bowls and top each serving with 1 tablespoon cheese.
and fry until browned and cooked through (juices from a small
When you bring your mussels home from the market, discard
he chilies, garlic and coriander using a mortar or small food
ou are not using canned tomatoes. Stir, add the mussels, cover, and
Rinse mussels under cold water. Remove any
Clean the mussels under cold water, pulling away
small pot, steam the mussels until they are opened, remove
Discard any mussels with damaged or open shells.
Keep the mussels refrigerated until you're ready
hat if you have been using unsalted butter, and/or unsalted
0 minutes.
Wash the mussels well. Heat olive oil in
50\u00b0F
Pick all mussels, tap all the opened ones
efore cooking ~.
Give the mussels a good scrub and rinse
Cook mussels in wine in a 4-
00b0F (200\u00b0C).
Put mussels, pilsner and cream in a