Steamed Mussels In Fennel Pernod Broth
Fresh mussels steamed in a fennel and Pernod broth make for a delicious French-inspired appetizer. Perfect for any occasion!
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Slotted spoon
- Mixing bowl
- Bread knife
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped fennel, bulb only
- 1 onion, roughly chopped
- 2 teaspoons salt
- 10 turns freshly ground black pepper
- 2 tablespoons minced garlic
- 1/2 cup Pernod
- 1/2 cup peeled and chopped Italian plum tomatoes
- 2 cups Shrimp Stock or clam broth
- 40 mussels, (about 2 pounds) cleaned and debearded
- 1/2 cup chopped chives
- Sliced French bread or croustades, for serving
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