Clean the mussels by thoroughly scrubbing them under plenty of running water
pulling away and discarding the 'beards'
the seaweed-like stringy threads. Discard any broken mussels
and any mussels that don't close tightly when you tap them.
Place the mussels in a saucepan
add the white wine and cook for 3-4 minutes.
Drain
reserving the cooking liquor
and pick the mussels from their shells. Set aside the liquor and the mussels
but discard the shells.
Heat a large frying pan and add the oil. Add the finely chopped shallot
garlic and fennel and cook for 3-4 minutes.
Add the saffron
aniseed liqueur
stock
three-quarters of the mussel meat
finish with the cream
Cook for a further 3-4 minutes until warmed through
then blend with a stick blender until smooth.
Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.
