Mussels with Fennel Italian Sausage Pernod
Ingredients
- 2 pounds freshest wild mussels
- 1 link Italian sausage with fennel
- 2 large bulbs fennel sliced thin, fronds reserved
- 1 large shallot, sliced thin
- 3 cloves garlic, sliced thin
- 1/2 cup Pernod
- 1 tablespoon fennel pollen, divided
- 1 teaspoon red pepper flakes
- 1/2 cup half and half
- 3 tablespoons olive oil
- 1 pinch saffron, in 2 tablespoons warm water
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