Mussels Provençal
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 medium bulb fennel, cored and sliced
- 4 cloves garlic, chopped
- 1/4 tsp. kosher salt
- 2 large tomatoes, chopped
- 1/2 c. pastis (aniseed-flavored liqueur)
- 2 lb. mussels, cleaned and with "beards" removed
- Baguette, for serving
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