Put the mussels in a pot with the wine and 100ml water. Place over high heat, bring to boil and cook for a few minutes only. Put the mussels in a large bowl with ice cubes to cool them quickly. Open each mussel and discard the empty half shell. Arrange the mussels on the dish. For the topping, melt the butter in a saucepan, add the fennel and onion and cook. Stir in the Pernod, cream and seasoning and cook for about 10 minutes. Spoon over the mussels, sprinkle with cheese and bake in hot oven until golden brown. Serve.

Email this Recipe Back to Guest Chef 3