INGREDIENTS2 liters (small) mussels
4 fennel bulbs, halved
200 ml Pastis
2 star anise
10 g butter
3/4 Spanish onion, diced
3 tbsp. olive oil
250 ml white wine
Salt and pepper
HOW TO MAKE IT
- Heat the olive oil in the STAUB Mussel Pot, add the diced onions and fennel bulbs. Simmer for 4 minutes. Take care that the ingredients do not go brown.
- Remove the cooking pot from the heat and add the Pastis (Caution: Pastis has a high alcohol content and can generate a flame). Return the cooking pot to the stovetop and continue cooking on a medium heat.
- Add the white wine and the butter.
- Bring to the boil and then add the mussels.