I love this recipe. I had it on my menu a million years ago back when I had to special order fennel pollen by mail from the one farmer in California who sold it. It has stood the test of time and is so super delicious. There's fennel in all its guises, yet it is not overwhelmingly fennel-y.
You could sub arak or ouzo for the Pernod, but I would steer clear of anisette or sambuca (too sweet). —Aliwaks
Test Kitchen Notes
What a wonderful recipe -- rich in flavors and textures, and a great way to indulge a love of fennel! The recipe comes together easily; using a mandoline makes the prep work a breeze. I made this for company and did all the sautéing ahead of time, waiting until just the last minute to add the mussels and the finishing touches. The sauce is heavenly with just the right amount of fennel flavor and heat. The sausage tucks away and becomes a little treasure when discovered, complementing the caramelized fennel and mussels. Overall, a beautifully composed dish that is sure to delight anyone around your dinner table! —SwoonMySpoon