St-Tropez Mussels
For 2 persons
- 2 liters / 8 ½ cup of mussels
- 4 fennel cut in half
- 20 cl / ¾ cup Pernod
- 2 star anise
- 10 g / 1/3 oz butter
- 3/4 Spanish onion diced
- 3 tsp olive oil
- 25 cl / 1 cup of white wine
- salt and pepper
Clean the mussels. In the Staub Mussel Pot. Return the pot to the stove over a medium flame.
Remove the pot from the stovetop and pour in the Pernod (be careful, alcohol content in the Pernod is very high and can create a flame). Bring the pot back on the stove on a medium flame.
Add the white wine and butter. Bring to a boil and add the mussels. Cover and cook until all the mussels open. Season
with salt and pepper to taste, finish with chopped parsley and serve hot.
