Mussels with Fennel and Coconut

Name: Mussels with Fennel and Coconut
Ingredients: 2 pounds scrubbed black mussles; 1 - 13.5 ounces can coconut milk; 1 bulb fennel - quartered, cored and thinly sliced (about 2 c); 1/2 medium yellow onion - quartered and thinly sliced (about 1 C); 2 tablespoons olive oil; 2 tablespoons minced ginger root; 1 pinch red pepper flakes; 1/2 cup fish stock (or sub chicken broth or clam juice); 3 very large basil leaves, chopped; 2 tablespoons pernod; juice from one lemon; 3 tablespoons chopped fennel frond; salt to taste