Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup chopped fennel, bulb only

  3. 1 onion, cut in half and sliced

  4. 2 teaspoons salt

  5. 10 turns freshly ground black pepper

  6. 2 tablespoons minced garlic

  7. 1/2 cup pernod

  8. 1/2 cup peeled and chopped Italian plum tomatoes

  9. 2 cups Shrimp Stock

  10. 40 mussels, cleaned and debearded

  11. 1/2 cup chopped green onions

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large nonreactive skillet over high heat. Add the fennel, onions, salt, and pepper and sautÈ for 2 minutes. Add the garlic and Pernod and stand back in case it flames. † Stir in the tomatoes and shrimp stock and bring to a simmer. Add the mussels and green onions, cover, and steam over high heat until all of the mussel shells have opened, for about 4 minutes. † Remove the mussels with tongs and let the broth cook for 2 minutes longer. Remove from the heat. Makes 3 cups broth. † To serve, arrange 10 mussels in each of 4 shallow bowls, and spoon 3/4 cup of the broth over them. † Yield : 4 first-course servings


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