Ingredients
- 1-2 tablespoons butter
- 1/2 leek, finely sliced
- 1 small shallot, minced
- 1/2 fennel bulb, julinned
- 2 large cloves garlic, minced
- fresh tarragon leaves
- 4oz white wine
- 4oz Pernod
- 2lbs mussels
- 1/8 cup heavy whipping cream
Instructions
Sauté the leek and shallot in butter until translucent and soft. Add the garlic and saute for 2 minutes.
Add the fennel and sauté for about 10 minutes until soft.
Add the mussels to the fennel and leek. Toss and cover for two minutes until they are all open.
Finish with a splash of cream and tarragon leaves
Serve with crusty bread and a salad