INGREDIENTS

INSTRUCTIONS

Place the wine and leeks in a large, heavy saucepan. Add the mussels,
cover pan and bring to a boil over medium-high heat. Reduce heat to
medium and cook, covered, until mussel shells open, 3 to 5 minutes.
Use tongs to transfer mussels to a bowl, discarding any that have not
opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2
minutes, then reduce heat to medium and stir in cream. Simmer for 2
minutes, then stir in pimento and 2 tablespoons of the parsley.  Season
lightly with salt and generously with black pepper.  If mussels have
cooled too much, return them to the cooking pan with  the broth, cover
and simmer a minute or so until reheated. Divide  mussels between 4
large, shallow soup bowls and spoon broth and  vegetables over them.
Sprinkle with remaining parsley.  Yield: 4 servings  Converted by
MC_Buster.  Per serving: 2430 Calories (kcal); 98g Total Fat; (42%
calories from  fat); 219g Protein; 75g Carbohydrate; 726mg Cholesterol;
5277mg  Sodium Food Exchanges: 0 Grain(Starch); 30 1/2 Lean Meat; 0
Vegetable; 0 Fruit;  Recipe by: COOKING LIVE SHOW # CL9308  Converted
by MM_Buster v2.0n.

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