1 cup (250 ml) shallot, chopped (approximately 7 shallots)

1/2 cup (125 ml) celery, diced

1 teaspoon (5 ml) fennel seeds, ground

2 tablespoons (30 ml) butter

1/2 cup (125 ml) Pernod

1/2 cup (125 ml) chicken broth

1 cup (250 ml) 15% cooking cream

Salt and pepper

4 lb (2 kg) mussels, rinsed and beard removed

2 tablespoons (30 ml) fresh parsley, finely chopped

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.

Bring to a boil.

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

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

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

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