mussels with pastis – serves 4

2 kg mussels
2 fennel bulbs, cut in half
25ml pastis
2 star anise
150g butter
1/2 onion, diced
3 tsp olive oil
150ml white wine
salt and pepper

In a large pot, add some olive oil and soften the diced onion and fennel. Cook for 4 minutes without colouring

Remove the pot from the heat and pour in the pastis

Pput the pot back on the stove on a medium heat. Add the white wine, star anise and butter

Bring to a boil and add the mussels

Cover and cook for 3-4 minutes until all the mussels have opened

Sseason with salt and pepper, stir and serve with crusty bread