Ingredients

2 tablespoons olive oil
4 ounces small diced pancetta
1 1/2 cups thinly sliced fennel
1/2 cup thinly sliced medium onion
1/4 cup thinly sliced shallots
2 teaspoons minced garlic
1 cup Pernod or dry white wine
2 tablespoons tomato paste
2 cups peeled and small diced tomato concasse
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

4 pounds mussels, scrubbed and de-bearded
2 tablespoons anise flavored liqueur (recommended: Pernod)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves

Directions

Set a very large
saute pan over medium heat and add the olive oil. Once the oil is hot, add the pancetta
and render until crispy, about 5 to 6 minutes. Add the fennel and saute until softened, 2
to 3 minutes. Add the onion and shallots and saute, stirring often, for 1 minute. Add the
and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with Pernod or
white wine. Reduce the Pernod until nearly evaporated, about 3 to 4 minutes. Add the
tomato paste, tomato concasse, salt and crushed red pepper flakes and bring to a boil. Add
the mussels and anise liqueur to the pan and stir once, cover with a lid, and cook until
the mussels just begin to open, about 4 to 5 minutes. Remove the lid, add the basil and
parsley and stir the mussels. Serve the mussels in large, deep bowls, and serve with
French fries on the side.

Ingredients

For the French Fries:
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil

Salt and pepper

Directions

Rinse cut potatoes in a large bowl with lots
of cold running water until water becomes clear. Cover with water by 1-inch and cover with
ice. Refrigerate at least 30 minutes and up to 1 day.
In a deep-fryer, heat the oil to 325 degrees F. Be sure not to fill the oil beyond the
maximum fill line.
Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel
and thoroughly pat dry. Add fries, a handful at a time, to the hot oil. Fry, stirring
occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to
8 minutes. Use the basket to carefully remove fries from the oil and set aside to drain on
paper towels. Let rest for at least 10 minutes or up to 2 hours.
When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the
blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown
and puffed, about 1 to 2 minutes. Transfer to paper lined platter and sprinkle with salt
and pepper, to taste. Serve immediately.