Baked Mussels With Fennel

• 24 mussels, scrubbed and debearded
• 1/2 cup dry white wine, divided
• 2 tablespoons unsalted butter
• 1/2 cup finely diced fennel bulb
• 1/2 cup finely diced shallots or onion
• 2 teaspoons Pernod, ouzo, or other anise liqueur (optional)
• 1/3 cup dried breadcrumbs
• 2 tablespoons minced fennel fronds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Kosher sea salt

1. Combine mussels and 1/4 cup wine in a large saucepan over medium-high heat. Cook, covered, shaking pan gently, 3 to 5 minutes or until mussels open. (Discard any that do not.) Remove lid, and let cool.
2. Melt butter in a medium skillet over medium heat. Add fennel and shallots; cook, stirring occasionally, 2 to 3 minutes or until tender. Add Pernod, if desired, and remaining 1/4 cup wine; cook 1 to 2 minutes or until liquid has mostly evaporated. Remove from heat, and stir in breadcrumbs and next 3 ingredients.
3. Preheat broiler with rack 4 inches from heat. Remove one half of each mussel shell, leaving meat in the remaining half. Set halves on a rimmed baking sheet covered with a layer of kosher sea salt, and top each with about 1 teaspoon fennel mixture. Broil 3 minutes or until lightly browned.

mussels, white wine, unsalted butter, fennel bulb, shallots, ouzo, breadcrumbs, fennel fronds, salt, freshly ground black pepper, kosher sea salt

Taken from www.myrecipes.com/recipe/baked-mussels-fennel (may not work)