Emeril's Mussels

Instructions

1. 1

   In a large saute pan over medium heat, melt the butter. Add the onions, season with salt and pepper, and saute for 2 minutes.

2. 2

   Add the carrots, bell peppers and fennel. Continue to saute for 2 minutes. Add the garlic and tomatoes and saute for 1 minute.

3. 3

   Add the white wine and Pernod. Bring to a boil. Add the mussels. Cover and cook for 5-6 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that do not open.

4. 4

   Stir in the cream and parsley. Season with salt and pepper.

5. 5

   Ladle into bowls and serve immediately with crusty bread for dipping.