Ingredients
Fresh clams and mussels (equal amts) 1.5 pounds of each
Olive Oil 1/3 cup
chopped green spring onions 3-4
1/2 thinly sliced medium size fennel (bulb only)
star anise (3)
a large pinch of tarragon dry of fresh
a pinch of red pepper flakes (to taste)
1 cup of white wine
1/2 cup of chicken stock
1/4 to 1/2 cup anisette liqueur(less if desired)
2 tablespoons butter (preferably unsalted)
salt and pepper to taste
Preparation
saute the onions, fennel in the olive oil until soft. add the red pepper flakes, tarragon, star anise along with the white wine, bring to a boil reduce add chicken stock and anisette let simmer about 5 minutes then add butter, cleaned and dry clams and mussels bring to a medium boil….once all clams and mussels are open remove from fire and immediately serve in bowls including broth. Serve with toasted or grilled artisan bread slices that are rubbed with fresh garlic brushed with oil and sprinkled with parmesan cheese. Bon Appetite!
