Mussels in Pernod

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4 lbs. fresh cultured blue mussels

2 tbsp. olive oil

1 small red onion, finely sliced

1 fennel bulbs, fronds reserved, bulb finely sliced

4 cloves garlic, minced

zest and juice of 1 orange - reserve zest for garnish

1/2 cup (125ml) Pernod

1 cup dry white wine

1 cup heavy cream

sea salt and freshly ground black pepper, to taste

sliced fresh baguette, to serve

1

Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
2

Heat olive oil in a large, heavy bottomed saucepan over medium heat. Add onion and fennel and saute, stirring occasionally, for 5 minutes, until they begin to soften. Add garlic and continue to saute for 2 minutes more. Add orange juice, Pernod, white wine, cream and sea salt. Stir and simmer for 10 minutes more. Taste for seasoning. Add mussels, cover and steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
3

Divide mussels between 4 bowls. Top with cracked black pepper, orange zest and sliced of crusty baguette.