Shellfish and Herb Soup

Wash the mussels well in cold water, remove the beards and discard any mussels that remain open when you tap the side against the side of the sink.

Put about 500 ml water into a pan with the wine, pastis and bay leaves and bring to a boil. Add the mussels and cover with a lid. After 3 minutes, remove the cooked mussels from the pan with a slotted spoon, discarding any that have not opened, and set aside.

Add the fennel to the pan and simmer for about 10 minutes then add the cream and return to a boil. Add the mustard and return the mussels to the pan.