Steamed Mussels In Fennel Pernod Broth | Emerils.com

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