Mussels with Lemon Fennel Butter
Ingredients
- 1 cup dry white wine
- 2 tablespoons minced shallots
- 2 pounds mussels, scrubbed and debearded
- 2 teaspoons olive oil
- 1/4 teaspoon fennel seeds
- 1 tablespoon finely chopped fennel, plus feathery sprigs for garnish
- 2 tablespoons Pernod
- 4 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
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