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1
Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
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2
Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
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3
In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
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4
Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
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5
Scrape any browned bits from the bottom and continue cook 2 minutes.
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6
Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
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7
Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
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8
Add the stock to the saucepan and simmer over medium heat.
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9
Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
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10
Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
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11
Place bread into serving bowls, mound with mussels, then top with the broth.
