Mussels steamed in pernod, cooled in a fennel aïoli dip
Tea
Steam
Mussels steam in a heady bath of white wine, Pernod, garlic, lemon and red chili. Then they're dipped into a soft aïoli scented with fennel fronds. Serve with lots of baguette to sop up the lovely broth. Try it; you'll love it.
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