The combination of Pernod and fennel adds a wonderful aniseed flavour to this popular seafood dish, which just needs some crusty wholemeal bread to mop up the tasty juices. Mussels are low in fat and rich in many minerals, including iron and zinc.
To clean mussels, scrub them well using a small, stiff brush under cold running water, to remove any grit, sand and barnacles. Pull off and discard the hairy ‘beard’ protruding from the side of the shells. Sharply tap any open mussels with the back of a knife, and discard any that don't close. Rinse and drain the mussels once again before use.
Instead of Pernod, use Greek ouzo or dry white wine.