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RECIPE Steamed Mussels with Fennel, Shallots, Pernod, & Cream

Serves 2

An adaptation of a recipe posted on by DJFoodie.

2 TB of Olive Oil
1 Large Shallot finely Chopped
3 Garlic cloves finely chopped
1/2 A Fennel Bulb finely sliced with a Mandoline
1/3 Cup of Dry White Wine
2 TB of Pernod Liquer
1/3 Cup of Heavy Cream
2 LBs of Cultivated Mussels4 TB of fresh Basil Leaves
Salt & Black Pepper


1. Heat the Olive Oil in a large soup pot to medium. Stir in Shallots & Garlic & cook until they are tender, about 3 minutes.
2. Stir in the sliced Fennel & continue cooking for about 5 minutes or until the fennel is tender.
3. Mix together the Wine, Heavy Cream & Pernod, add to the pot & bring to a boil.
4. Carefully add the Mussels, 2 TB of Basil. Cover & steam until the Mussels open, about 4 minutes. Discard any that haven’t opened
5. Add the remaining Basil Leaves & S&P.
6. The Mussels are ready to plate.

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