Table Three's Mussels
1 T. Olive oil
¼ small bulb Fennel (thin slice)
2 ea. Sun dried tomato (julienne)
2 T. Capers
1 t. Garlic (minced)
¼ c. Pernod
¼ c. White wine
2 oz. Butter
1 T. Fresh herbs (parsley, tarragon, chive, dill)
Salt and pepper to taste
Crusty French bread
Heat olive oil in large sauté pan and add mussels, fennel, sun dried tomato, capers and garlic sauté until the fennel softens and the mussels begin to open. Deglaze with Pernod, add white wine, then the butter. Finish with fresh herbs, salt and pepper.
Serve in large bowl with crusty French bread.