St-Tropez style mussels
    Makes 2 Servings

The market: 2 lbs of mussels 2 fennel cut in 2 ½ oz Pernod 1 star anise 2oz butter ¼ Spanish onion diced 1 Tsp. Olive oil 2 oz white wine Salt and pepper

In the Staub Mussel Pot, bring olive oil to smoking point and add the diced onion and fennel. Cook for 4 minutes without coloration. Remove the pot from the stovetop and pour in the Pernod (be very careful, alcohol content in the Pernod is very high and can create a flame).

Bring the pot back on the stove on a medium flame. Add the white wine and butter. Bring to a boil and add the mussels. Cover and cook until all are opened. Season with salt and pepper.

Bon Appetit.