Fennel-Steamed Mussels Provencal

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, smashed and peeled
• 1 fennel bulb (about 1 pound), trimmed and thinly sliced
• 2 tablespoons fennel seeds
• 1/2 cup Pernod or Ricard (or 4 star anise)
• 1 cup chopped tomatoes, if desired (canned are fine, drained first)
• 1 sprig tarragon, if desired
• At least 4 pounds large mussels, well washed

1. Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them.
2. Bring to a boil, cook for about 1 minute.
3. Add the mussels, cover the pot, and turn the heat to high.
4. Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes.
5. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

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Taken from cooking.nytimes.com/recipes/6914 (may not work)