Mussels in Cream and Pernod

Instructions

1. 1

   In a saucepan, soften the shallots, celery and fennel in the butter for about 4 minutes over medium heat. Add the Pernod and reduce by half. Add the broth and cream. Season with salt and pepper.

2. 2

   Bring to a boil.

3. 3

   Add the mussels and stir. Cover and cook over high heat until the mussels open, about 4 to 5 minutes, stirring once during cooking.

4. 4

   Remove the mussels that have not opened and discard. Place the remainder in a large bowl. Cover and set aside.

5. 5

   Return the pan to the fire. Reduce the sauce by half over high heat. Add the parsley. Pour over the mussels and serve.