Honey Mussels

A romantic Valentine's starter from Devon Gilroy of Amali.

Ingredients

1 lb. honey mussels
1 cup shaved fennel
1 tsp. dry Calabrian chili
4 cloves garlic, sliced thin
3 small shallots, sliced thin
1 cup white wine
1/4 cup Pernod
2 whole sprigs thyme
1 Tbsp. butter
Salt to taste
2 tsp. olive oil
Lemon to taste

Instructions

Add olive oil and garlic, fennel, chili and shallot to a ten-inch saute pan or a medium sauce pot large enough to fit all the mussels.

Cook the vegetables in the olive oil on high heat without allowing them to brown. When the vegetable are sufficiently wilted and the pan is very hot add mussels, thyme, wine and butter, cover immediately.

Allow to cook for 2 minutes or so until all the mussels are open. Be careful not to overcook. Season with salt and lemon on the finish and serve with grilled bread. (Published 2012)