Steamed Penn Cove Mussels with Fennel and Saffron Recipe | James Beard Foundation

Ingredients

• 4 shallots, thinly sliced
• 3 large cloves garlic, halved, plus a pinch of minced garlic
• 3 sprigs thyme
• 2 sprigs curly parsley
• 1 bay leaf, preferably fresh, partly torn
• 10 black peppercorns
• 2 cups dry vermouth
• 1 cup dry white wine
• 1 large fennel bulb
• 2 tablespoons olive oil
• Sea salt and freshly ground white pepper to taste
• 2 tablespoons Pastis or other anisette liqueur
• 1 plum tomato, halved
• 1 teaspoon saffron threads
• 1 1/2 pounds live Penn Cove mussels, scrubbed and debearded
• 3 tablespoons crème fraîche
• 1 tablespoon unsalted butter
• 2 tablespoons sliced chives for garnish