Mussels in Cream and Pernod | RICARDO

Ingredients

• 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