Mussels with Pernod and Cream

• 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

1. Combine sliced leeks, dry white wine and red bell pepper in large pot.
2. Add mussels.
3. Bring to boil over high heat.
4. Cover pot and cook until mussels open, about 5 minutes.
5. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open).
6. Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes.
7. Mix in chopped parsley.
8. Return mussels and any accumulated juices to pot.
9. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper.
10. Serve mussels with broth.

leeks, white wine, red bell pepper, mussels, whipping cream, other anise, parsley

Taken from www.epicurious.com/recipes/food/views/mussels-with-pernod-and-cream-101586 (may not work)