For ➍2 kg large mussels, well washed
2 tbs extra-virgin olive oil
4 cloves garlic, smashed & peeled
1 fennel bulb (about 500 g), trimmed & thinly sliced
2 tbs fennel seeds
10 cl pastis (or 4 whole star anise)
50 g chopped tomatoes* (canned are fine, drained first)
1 sprig fresh tarragon*
Place the oil in a large pot and turn the heat to medium. 1 m later, add the garlic, fennel, fennel seeds, pastis, tomatoes* and tarragon*. Bring to a boil, cook for about 1 m. Add the mussels, cover the pot, and turn the heat to high.
Cook, shaking the pot occasionally, until the mussels open, 5 to 10 m.
Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Cook, shaking the pot occasionally, until the mussels open, 5 to 10 m.
Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
*Optional.
Read the related mussels with fennel and tomatoes recipe, or the pastis-free version. Try more Provençal recipes: original tuna salad, fresh tuna & salade niçoise, salade niçoise dressing, Provençal garlic sauce, Saint-Tropez chicken, garlic sauce, Provençal tomato sauce
