Mussels in Pernod Cream Sauce

Mussels in Pernod Cream Sauce

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.