Mussels with fennel, tomatoes, and Pernod

Last week I was craving some mussels, so I headed over to Superstore to pick up a box of those NZ green lipped babies. Good ol' Superstore, never lets me down -- I can always find a box of those for around $6. Yeah, apparently not so much these days -- there was nary a mussel in the seafood section! Oh well, no problem -- since I was near T&T (which has quite a broad seafood selection), I just picked up a few boxes there instead.

So tonight was mussels night -- partly to satisfy the craving, and partly to make some room in my cramped freezer :-)

Mussels with fennel, tomatoes, and Pernod
adapted from this recipe

olive oil
1 large shallot, minced
4 garlic cloves, minced
1 bulb fennel, thinly sliced
1 1/2 tomatoes, diced
1/3 c extra dry vermouth
1/4 c pernod
small handful basil, thinly sliced
1 lb NZ green lipped mussels

Saute the shallots and garlic until they start to change colour, then add the fennel and tomatoes. Continue sauteing until the fennel softens. Add the basil (reserving a bit for a garnish), season with S&P, and add the vermouth and pernod. As soon as the mixture simmers, add the mussels to the pan and cover. (Since the mussels are already cooked, you just need to let this simmer until they are heated.)

I served this with some hearty bread to sop up the boozy juices. Yum! I mean, healthy!