Steamed Mussels in a Tomato and Fennel Broth with Perfect French Fries
INGREDIENTS
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2 tablespoons olive oil
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4 ounces small diced pancetta
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1 1/2 cups thinly sliced fennel
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1/2 cup thinly sliced medium onion
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1/4 cup thinly sliced shallots
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2 teaspoons minced garlic
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1 cup Pernod or dry white wine
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2 tablespoons tomato paste
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2 cups peeled and small diced tomato concasse
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1/4 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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4 pounds mussels, scrubbed and de-bearded
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2 tablespoons anise flavored liqueur (recommended: Pernod)
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2 tablespoons chopped fresh basil leaves
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2 tablespoons chopped fresh parsley leaves
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4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
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2 quarts peanut oil
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Salt and pepper
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