Mr. Spock’s Sexy Mussels

*Appy for 4-5 people, dinner for 2

2-3lbs of fresh mussels

3-4 cloves of garlic, sliced thinly or minced
3-4 shallots or ½ a small red onion, sliced thinly
½ a bulb of fennel, sliced thinly
1 bunch of fresh basil, sliced into ribbons
1 bottle of white wine (1 cup for the sauce, 2 glasses for you)
¾ cup of heavy cream
¼ cup of Pernod, Raki or Ouzo
salt & pepper, to taste

Grilled Baguette:
1x baguette
3-4 cloves of garlic, minced
¼ cup of olive oil
pinch of salt

With some oil in a heavy bottom sauce pot, sauté the shallots and garlic over medium heat until soft. Add the fennel and sauté for 5 more minutes to soften. Add the wine, cream, and Pernod and simmer for 10-15 minutes. Throw in the basil and add salt and pepper to taste.

You can prepare the sauce ahead of time and set aside until ready to eat. Simply bring the sauce up to a simmer and add the mussels. The mussels are done when they open up. Any mussels that don’t open are bad; pitch ’em.

Grilled Baguette
The ultimate accompaniment to this dish! Simply slice the baguette into 1cm slices. Mince 3-4 garlic cloves into ¼ cup of olive oil and add a pinch or two of salt. Brush the garlic oil onto both sides of the baguette slices and grill until you get nice blackened grill marks. The blacked garlic oil on the bread is the flavor you are after. This bread is good warm or cold so you can prepare it ahead of time if you wish. Dip the baguette into the leftover sauce and enjoy!