Bobessie

8 hours ago, luvcruzing said:

 

Someone posted this years ago, and I’ve kept it.  Took me awhile to find it. It’s from Epicurious, but the poster said it was identical to the NCL recipe.

 

MUSSELS WITH PERNOD AND CREAM

 

INGREDIENTS

1 1/3 cups sliced leeks (white and pale green parts only)

1 1/4 cups dry white wine

1/4 cup diced red bell pepper

2 pounds mussels, scrubbed, debearded

1/2 cup whipping cream

3 tablespoons Pernod or other anise liqueur

3 tablespoons chopped fresh parsley

 

PREPARATION

Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

I appreciate your response but it wasn’t NCL’s recipe.  I’m sure of this because we had never cooked with fennel before and had to purchase some at the grocery store before making this recipe.  Also, I know we did not use red bell peppers in the recipe.  But thanks so much for your thoughts.

We were on Norwegian epic several years ago and had the Steamed mussels with Pernod fennel broth (moules poulette au pernod).  It was the only mussel recipe I’ve ever sucked every ounce of sauce off the shells.  The cool thing is is they had a cooking demonstration and they gave us the recipe.  The kicker is I recently  accidentally  lost the recipe and my wife had a conniption.  
Does anybody out there still have this recipe and would be willing to share it with me?  
 

PLEASE SAVE ME!!

 Thanks 

My wife and I are from Waipahu Hawaii and will be cruising on the Norwegian Epic transatlantic cruise out of Port Canaveral on April 7, 2018. Anyone else?:)