Steamed Mussels with Fennel and Pastis

Ingredients

2 pounds mussels, scrubbed well
1 - 2 Tablespoon olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 fennel bulb, trimmed, cored and thinly sliced
1 ripe large tomato
1 cup dry white wine
1/4 cup pastis (or ouzo )
3/4 cup cream
1/3 cup fresh basil, cut into slivers
Crusty bread for dipping into the sauce

Instructions

Heat olive oil in large pot. Stir in shallots and garlic and cook until tender.
Stir in fennel and tomato and cook for additional five minutes.
Add white wine and pastis and reduce by half.
Add cream and bring to a simmer.  Stir in mussels, half of the basil, and season with salt and pepper.
Cover and cook until the mussels open. Discard any that do not open.
Stir in remaining basil.
Serve in large bowls with crusty bread to dipping.