Mussels with Fennel and Pernod

Summertime is a great time to enjoy finger-food. Whether you’re eating hotdogs, hamburgers or a pulled-pork sandwich, the meal seems much more relaxed when you can eat it with your hands.

We recently hosted an outdoor cocktail party for our local French Club and wanted to provide a more substantial offering than the usual pâté and cheese platters. I made a pot of steamed mussels which was a big hit. In keeping with the French theme, I steamed the mussels with sliced fennel, white wine and Pernod. Many of our guests ignored the little cocktail forks and ate the mussels by using half-a-shell to scoop out the mussel or using a full shell like a pair of tweezers – Bon Appetit – the ultimate French summer finger-food!

Pernod, Pastis and Absinthe are among the most famous of the anise-flavored liquors. It’s an incredibly refreshing summer drink, generally served diluted with water. The flavor reminds me of licorice-flavored Good n’ Plenty candies. Fennel bulbs (or anise) also have a licorice-flavor. It may sound like a strange combination to cook mussels with fennel and Pernod but the licorice overtones smooth out the sweet flavor of the mussels.

Mussels are readily available at local markets and cook in about 5 minutes. Most of our mussels come from Canada’s Prince Edward Island, labeled as “PEI mussels.” They are often sold in 2-pound mesh bags, the perfect amount for a dinner for two or appetizers for four. To prepare the mussels rinse them under running water and check to make sure that each one is tightly closed. If any do not close after rinsing, lightly tap the shell while running under the water again. Discard any mussels that are chipped or remain open. Gently scrub each shell to remove any grit and pull off any fibrous “beards” that stick out of the shell. Set them aside in a bowl covered with a wet towel while you prep the rest of the ingredients.

MUSSELS with FENNEL and PERNOD

2 pounds mussels, rinsed and scrubbed
2 tablespoons extra virgin olive oil
1 cup sweet Vidalia onion, sliced
2 garlic cloves, thinly sliced
1 small fennel bulb, cored and thinly sliced (fennel fronds reserved for serving)
½ cup dry white wine
¼ cup Pernod (Pastis or similar anise flavored liquor)

In a large pot (with a tight-fitting lid) heat the olive oil until shimmering. Sauté the onion until soft and translucent but not browned. Add the garlic and fennel and continue cooking until the fennel is soft, about 5 minutes.

Turn the heat off while you add the wine and Pernod. Return the pot to the heat, bring to a boil then add the mussels. Cover the pot and steam the mussels for 5 minutes. Check to make sure all the mussels have opened. If not, continue cooking for another minute. Discard any mussels that haven’t opened.

Gently stir the mixture to distribute the vegetables and broth. If you’d like, you can top with chopped fennel fronds for added flavor. Serve in shallow bowls with crusty bread to scoop up all the delicious juices.