Ingredients
1.5 to 2 lbs. fresh mussels
2/3 c. pernot or anisette
1 c. chopped fresh shallots
1 c. chopped fresh parsley
3/4 c. heavy cream
1 T. olive oil
1 c. white whine
Preparation
Wash mussels and rinse with cold water. remove beards. In a 3Qt cooking pot add 1 T. of olive oil and add chopped shallots. Heat over a medium heat until translucent. Add 1/2 cup pernot, white wine and heavy cream. Heat over medium/high flame for 2-3 minutes. Add parsley and mussels and cook over a high heat (covered) for 8-10 minutes, until mussels have opened. Sprinkle remaining 1/4 cup of Pernot over mussels prior to serving with plenty of sauce from the bottom of pot for dipping.
