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• 1 x 2 lb. bag Clearwater Frozen Mussels, thawed and shucked (reserve shells)
• 1 tbsp. Pernod
• ¼ cup orange juice
• 1 tsp. cornstarch
•  salt and pepper
• ¼ cup each red pepper, yellow pepper and green pepper finely diced

• Place the Pernod, orange juice and cornstarch in a medium sauce pan and bring to a boil.
• Season with salt and pepper then add the peppers and allow to simmer until the peppers have become slightly softened.
• Add the shucked mussels to this mixture, toss to coat, then place the mussels back in their shells with the Pernod sauce and peppers coating them.
• Place in the refrigerator and serve chilled as an appetizer or hors d’oeuvres.