Flexin' Mussels, Man.

I admit, I need to amp up my seafood consumption. It's not that I don't love it, I do, but seafood often is way more temperamental as far as a last minute decision to cook something. Especially shellfish. I LOVE shellfish, I mean… who doesn't? Unless you are deathly allergic I rarely stumble across someone who doesn't love a heaping bowl of piping hot mussels. Yum. Mussels are such a blank canvas, it's all about the broth, which is what I love about them. One night I can do spicy mussels with tomato and white wine, or creamy coconut milk and curry, but tonight I do one of my favorite renditions… fennel and white wine. Not only are they easy to make, they are quite impressive if I don't say so maself. Great for mass-feeding, a crunchy piece of garlicky toasted baguette for sopping up that amazing broth and nomnonom- you're ready to feast.

Mussels w/ Fennel and White Wine

1.5-2 lbs mussels

1/3 cup extra virgin olive oil

1 tsp red pepper flakes

2 large bulbs fennel, sliced thin (Using my trusty mandolin always does the trick, reserve the fronds)

2 leeks, sliced thin, soaked in water to remove sand!

3 cloves garlic, minced

2/3 cup Pernod

1 cup white wine (I use a Sauvignon Blanc here, but any wine you would drink with)

1/2 cup chicken stock (can use seafood stock, but chicken stock is easier to get)

1 tsp cane sugar

1 1/2 tsp salt

1 tsp freshly ground black pepper

1 bunch fresh thyme

1 bunch flat leaf parlsey

Step 1: In a large dutch oven (hehe) over medium heat, add the olive oil and red pepper flakes. Let sizzle for about a minute until fragrant. Add your fennel, stir to coat in the olive oil and sauté for about 5 minutes. Add the leeks for another 3 minutes, and then your garlic until all are translucent.

Step 2: Add your Pernod and white wine, crank up the heat a bit and let it reduce a little (about 3 minutes) add your stock, sugar, salt, pepper, fennel fronds, thyme, and parsley. Let cook for another 3-4 minutes.

Step 3: Debeard your mussels. Here my trusty prep cook and future husband Aaron was sent to do the job. Primarily because he's just so good at it! and I don't wanna do it! Add your mussels into the pot, cover and let steam for about 7-9 minutes just until they open.

Step 4: Remove the herbs, toast up yo bread, and dig in!

ENJOY!