Ingredients
- 1 fennel bulb, outer leaves removed, halved and sliced thinly
- 2 shallots, peeled and sliced
- 2 cloves garlic, sliced
- Drizzle of olive oil
- 1 kg fresh mussels
- 50ml Pernod (or 100ml white wine and two star anise)
- 200ml cream
1. Prepare the mussels. Immerse them in a clean sink with cold water. Agitate. De-beard (pull the stringy bit off the shell, if it is still attached) one by one, and put the mussels into a clean bowl, discarding any that are open. Clean the sink. Fill with cold water. Re-immerse the mussels. Agitate the mussels once more, then lift them from the water, leaving any sediment behind.
2. Sauté the fennel, shallot and garlic in the olive oil over a medium heat until soft.
3. Add the Pernod and cream. Cover tightly and cook over a high heat, stirring once or twice, until all the mussels are open. Discard any that do not open. Serve with crusty bread.
