I first made this when I was craving mussels and wavering between a coconut curry or a wine and fennel, so I decided why not both? I strongly recommend some good crusty bread for dipping and a glass of something pink or white or bubbly alongside ... —aargersi
scrubbed black mussles
1 - 13.5 ounces
can coconut milk
bulb fennel - quartered, cored and thinly sliced (about 2 c)
medium yellow onion - quartered and thinly sliced (about 1 C)
minced ginger root
red pepper flakes
fish stock (or sub chicken broth or clam juice)
very large basil leaves, chopped
juice from one lemon
chopped fennel frond
salt to taste
In This Recipe
In a very large covered skillet - heat the oil to medium high. Add the onions and a pinch of salt, and saute for 3-4 minutes until they begin to sweat. Add in the fennel and ginger, and cook for 3-4 more minutes. Add in the pepper flakes, then the pernod, coconut milk and broth or stock. Bring this to a boil then add the mussels, toss, and cover.
Cook until the mussels open. This should just take 3-4 minutes. Discard any unopened mussels. Taste the broth for salt, and add a bit if needed.Stir in the basil and fennel frond, squeeze the lemon over everything, and serve. Make sure each bowl full gets lots of the liquid and bread for slopping through it!