Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

Steamed Mussels in Fennel Pernod Broth INGREDIENTS: 1 tablespoon olive oil 1 cup chopped fennel, bulb only 1 onion, cut in half and sliced 2 teaspoons salt 10 turns freshly ground black pepper 2 tablespoons minced garlic 1/2 cup pernod 1/2 cup peeled and chopped Italian plum tomatoes 2 cups Shrimp Stock 40 mussels, cleaned and debearded 1/2 cup chopped green onions INSTRUCTIONS: Heat the oil in a large nonreactive skillet over high heat. Add the fennel, onions, salt, and pepper and sautŽ for 2 minutes. Add the garlic and Pernod and stand back in case it flames. Stir in the tomatoes and shrimp stock and bring to a simmer. Add the mussels and green onions, cover, and steam over high heat until all of the mussel shells have opened, for about 4 minutes. Remove the mussels with tongs and let the broth cook for 2 minutes longer. Remove from the heat. Makes 3 cups broth. To serve, arrange 10 mussels in each of 4 shallow bowls, and spoon 3/4 cup of the broth over them. Yield: 4 first-course servings. Return to recipe index