Mussels in Cream and Pernod

Ingredients

• • 1 cup (250 ml) shallot, chopped (approximately 7 shallots)
  • 1/2 cup (125 ml) celery, diced
  • 1 teaspoon (5 ml) fennel seeds, ground
  • 2 tablespoons (30 ml) butter
  • 1/2 cup (125 ml) Pernod
  • 1/2 cup (125 ml) chicken broth
  • 1 cup (250 ml) 15% cooking cream
  • Salt and pepper
  • 4 lb (2 kg) mussels, rinsed and beard removed
  • 2 tablespoons (30 ml) fresh parsley, finely chopped