2 tablespoons unsalted butter
1 cup julienne yellow onions
Freshly ground black pepper
1 cup julienne carrots
1 cup julienne red bell pepper
1 cup julienne fennel,
2 tablespoons chopped garlic
1 cup fresh tomatoes, peeled, seeded and chopped
2 cups white wine
Splash of Pernod
1 tablespoon finely chopped parsley leaves
2 dozen fresh mussels
Saute onions in butter, 3-5 minutes.
Add carrots, peppers, and fennel. Season with salt and pepper and saute for 2 minutes.
Add the garlic and tomatoes, continue to saute for 1 minute.
Add the wine and bring the liquid to a simmer. Cook for 2 minutes.
Add the Pernod and cream and bring the liquid to a boil.
Add the mussels. Season with salt and pepper.
Cover and steam for about 4 to 5 minutes.