Mussels with Caramelized Fennel and Leeks

• 1/2 pound mussels, scrubbed and debearded
• 1 shallot, thinly sliced
• 4 tarragon sprigs
• 2 cups dry white wine
• 1/4 cup Pernod
• 2 tablespoons unsalted butter
• 2 fennel bulbs, trimmed and cut into 1/2-inch dice
• 2 leeks, light green and white parts only, sliced 1/2 inch thick
• 2 tablespoons unsalted butter
• 2 shallots, thinly sliced
• 5 pounds mussels, scrubbed and debearded
• 1/4 cup Pernod
• 3/4 cup creme fraiche
• Kosher salt
• Small tarragon leaves, for garnish
• Toasted or grilled baguettes, for serving

1. Make the mussel broth Combine all of the ingredients in a saucepan.
2. Cover, bring to a simmer and cook until the mussels open, about 3 minutes.
3. Strain the broth and reserve the mussels.
4. Make the caramelized fennel and leeks In a large skillet, melt the butter.
5. Add the fennel and cook over moderately low heat, stirring occasionally, until tender and golden, about 15 minutes.
6. Add the leeks and cook, stirring occasionally, until tender and the fennel is lightly caramelized, about 8 minutes more.
7. Remove from the heat.
8. Prepare the mussels In a pot, melt the butter.
9. Add the shallots and cook over moderate heat until softened, 2 minutes.
10. Add the mussels and Pernod and cook, stirring, for 1 minute.
11. Add the mussel broth and the fennel mixture.
12. Cover and cook until the mussels open, about 5 minutes; using a slotted spoon, transfer the mussels to a large bowl as they open.
13. Prepare the mussels Bring the broth to a simmer.
14. Whisk in the creme fraiche and season with salt.
15. Add all of the mussels and cook until hot.
16. Transfer the mussels and broth to bowls; garnish with tarragon.
17. Serve with toasted baguettes.

mussels, shallot, tarragon sprigs, white wine, pernod, unsalted butter, fennel bulbs, leeks, unsalted butter, shallots, mussels, pernod, creme fraiche, kosher salt, tarragon, grilled baguettes

Taken from www.foodandwine.com/recipes/mussels-caramelized-fennel-and-leeks (may not work)