Mussels in White Wine
Rinse the mussels thoroughly, remove the beards and discard any opened shells. Place in cold water.
Peel the carrots and rinse the celery, leek and fennel. Trim the vegetables and slice.
Heat the olive oil in a large pot and sauté the vegetables for 3 minutes. Deglaze with Pernod then bring to a boil. Pour in the white wine and 700 ml (approximately 3 cups) water. Add the bay leaves, peppercorns and mustard seeds and season with salt.
Drain the mussels in a colander, place in the stock and simmer for about 10 minutes, stirring frequently, until the shells open. Remove from the heat and discard any unopened shells. Serve in the soup pot.