Mussels with Pernod and Cream
Ingredients
- 1 1/3 cups sliced leeks (white and pale green parts only)
- 1 1/4 cups dry white wine
- 1/4 cup diced red bell pepper
- 2 pounds mussels, scrubbed, debearded
- 1/2 cup whipping cream
- 3 tablespoons Pernod or other anise liqueur
- 3 tablespoons chopped fresh parsley
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