Mussels with Pernod and Cream
Ingredients
- 2 cups white wine
- 2 cups (about 6 ounces) thinly sliced leeks, white parts only
- 4 pounds mussels, scrubbed and debearded
- 4 tablespoons Pernod
- 2/3 cup heavy cream
- 1/2 cup diced pimento or roasted red pepper
- 6 tablespoons chopped flat leaf parsley
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