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;
11 1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9308
Converted by MM_Buster v2.0n.

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