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1
In a large saucepan, combine the wine and shallots and bring to a boil.
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2
Add the mussels, cover and cook over high heat, shaking the pan occasionally, until the mussels open, about 5 minutes.
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3
Using a slotted spoon, remove the mussels to a bowl as they are done.
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4
Let cool slightly.
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5
Remove the mussels from their shells and transfer to a bowl.
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6
Add 1 teaspoon of the olive oil to the mussels and toss to coat.
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7
Sort through the mussel shells and keep the nicest shell from each pair; discard the rest.
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8
Grind the fennel seeds in a spice grinder or mortar.
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9
Heat the remaining 1 teaspoon of olive oil in a small saucepan.
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10
Add the chopped fennel and cook over high heat, stirring, for 1 minute.
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11
Stir in the Pernod, tilt the pan and carefully ignite the Pernod with a long match.
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12
When the flames die down, remove the pan from the heat.
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13
Transfer the mixture to a small bowl and let cool to room temperature.
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14
Gradually whisk in the butter, ground fennel seeds, lemon juice and lemon zest and season with salt and pepper.
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15
Preheat the broiler.
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16
Place 1 mussel in each shell and set the mussels on a rimmed baking sheet.
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17
Top each mussel with 1/2 teaspoon of the fennel butter.
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18
Broil about 6 inches from the heat for 1 minute, just until the mussels sizzle.
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19
Garnish each with a small fennel sprig and serve immediately.
