How to make it

  • Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent.
  • Add the salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.
  • Add the wine, saffron, tomatoes, and pernod, and cook an additional 10 minutes.
  • Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.
  • Add the parsley in just before serving.
  • You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

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