1. Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped. 2. Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems. 3. In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes. 4. Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod. 5. Scrape any browned bits from the bottom and continue cook 2 minutes. 6. Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil. 7. Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them. 8. Add the stock to the saucepan and simmer over medium heat. 9. Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm). 10. Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute. 11. Place bread into serving bowls, mound with mussels, then top with the broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
