CLASSIC FRENCH STEAMED MUSSELS & CLAMS IN WHITE WINE & PERNOD BROTH

Classic French Steamed Mussels and Clams in White Wine and Pernod Broth 

Ingredients

2 tablespoons extra-virgin olive oil

4 cloves garlic, smashed and peeled

1 fennel bulb (about 1 pound), trimmed and thinly sliced

2 tablespoons fennel seeds

…1/2 cup Pernod or Ricard (or 4 whole star anise)

1 cup chopped tomatoes, if desired (canned are fine, drained first)

1 sprig fresh tarragon, if desired

At least 3 dozen large mussels and 3 dozen clams, well washed

Method

1. Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you\’re using them. Bring to a boil, cook for about 1 minute. Add the mussels and clams, cover the pot, and turn the heat to high.

2. Cook, shaking the pot occasionally, until the mussels and clams open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve. Discard any clams or mussels that don’t open.

Variation

To make the dish Asian style, combine the mussels in a cold pot with 1 cinnamon stick, 4 star anise, 2 tablespoons soy sauce and 2 tablespoons water. Cover and cook as above in Step 2. If possible, toss with about 1/2 cup of torn Thai basil leaves.