Pernod and Fennel Mussels

Name: Pernod and Fennel Mussels
Prep time: 14 min
Total time: 14 min
Yield: 4 people
Cuisine: Belgian - Brussels
Ingredients: 2 kg Fresh mussels; 1 small, finely sliced Fennel bulb; 2, finely sliced Shallots; 30 g Butter; 180 ml Dry white wine; 2 tbsp Pernod; 2 tbsp, chopped Parsley; to taste Black pepper

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A splash of anise liqueur and finely sliced fennel give this mussel pot a subtle, restaurant style edge without overpowering the shellfish.

Serves: 4 people

Preparation time: 14 min

Ingredients

Fresh mussels – 2 kg
Fennel bulb – 1 small, finely sliced
Shallots – 2, finely sliced
Butter – 30 g
Dry white wine – 180 ml
Pernod – 2 tbsp
Parsley – 2 tbsp, chopped
Black pepper – to taste

Method

STEP 1
Clean the mussels well and slice the fennel and shallots thinly so they cook quickly and evenly.
STEP 2
Melt the butter in a large pot and cook the fennel and shallots for 4 minutes until softened and lightly glossy.
STEP 3
Pour in the white wine and Pernod and bring the liquid to a boil. Let it cook for 30 seconds so the alcohol softens and the anise aroma becomes rounder.
STEP 4
Add the mussels, cover and steam for 4 to 5 minutes, shaking once halfway through until the shells open.
STEP 5
Finish with parsley and black pepper and serve the mussels while the broth is still clear and fragrant.