1/4 cup olive oil 2 cloves crushed garlic 1 leek, white portion only, julienned 2 pounds mussels, preferably Mediterranean, scrubbed clean 1 ounce white sambuca 2 tablespoons chopped fennel, preferably wild 1 cup clam juice 1/2 cup heavy cream Pinch chile flakes Salt and pepper, to taste

Step 1 In a wide pot or Dutch oven, heat the olive oil over medium-high heat until hot. Add the garlic and leek and sauté until aromatic. Stir in the mussels, tossing quickly with the hot oil.

Step 2 Add the sambuca, scraping any flavoring from the base of the pot, then stir in the fennel, clam juice and cream.

Step 3Cover and steam the mussels until they open, 3 to 4 minutes. Stir in the chile flakes, and season with salt and pepper to taste. Remove from heat and serve immediately.

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