INGREDIENTS

2 liters (small) mussels
4 fennel bulbs, halved
200 ml Pastis
2 star anise
10 g butter
3/4 Spanish onion, diced
3 tbsp. olive oil
250 ml white wine
Salt and pepper

HOW TO MAKE IT

1. Heat the olive oil in the STAUB Mussel Pot, add the diced onions and fennel bulbs. Simmer for 4 minutes. Take care that the ingredients do not go brown.
2. Remove the cooking pot from the heat and add the Pastis (Caution: Pastis has a high alcohol content and can generate a flame). Return the cooking pot to the stovetop and continue cooking on a medium heat.
3. Add the white wine and the butter.
4. Bring to the boil and then add the mussels.