Fennel-Steamed Mussels
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, smashed and peeled
- 1 fennel bulb (about 1 pound), trimmed and thinly sliced
- 2 tablespoons fennel seeds
- ½ cup Pernod or Ricard (or 4 pieces star anise)
- 1 cup chopped tomatoes (canned are fine; drain them first), optional
- 1 sprig tarragon, optional
- At least 4 pounds large mussels, well washed
Instructions:
The combination is an alluring one.
- Pour the oil into a large pot, turn the heat to medium, and heat for a minute. Add the garlic, fennel, fennel seeds, liqueur, tomatoes, and tarragon, if you like. Bring to a boil, cook for about a minute, add the mussels, cover the pot, and turn the heat to high.
- Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.