1 1/3 cups sliced green onions
1 1/2 cup dry white wine
1/2 cup red pepper, diced
2 lbs mussels, scrubbed and debearded
3/4 cup whipping cream
3 tbsp Pernod or another anise liqueur
3 tbsp fresh parsley, chopped
Salt
Pepper
Combine green onion, wine and peppers in a large pot. Add cleaned mussels and bring to a boil over high heat. Cover pot and reduce heat to medium low. Simmer for approximately 5 minutes until mussels open.
Transfer mussels to a medium bowl, discarding any that are not open and cover. Add whipping cream and Pernod & boil until liquid is slightly reduced, approximately 5 minutes.
Mix in parsley, return mussels and any accumulated juices & simmer until mussels are warmed through. Season with salt & pepper and transfer mussels and cream sauce to a serving dish.