Fennel-and-Mussels Alfredo - Majestybakery
In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat until it starts to brown, about 2 minutes. Add the sliced fennel and crushed red pepper and cook, stirring occasionally, until tender, about 3 minutes. Add the mussels, white wine and Pernod and bring to a simmer. Cover and cook until the mussels start to open, about 5 minutes; transfer the mussels to a large bowl as they open; discard any that don’t open. Don’t wipe out the saucepan.