2 tablespoons unsalted butter
1 cup julienne yellow onions
Freshly ground black pepper
1 cup julienne carrots
1 cup julienne red bell pepper
1 cup julienne fennel, (bulb part only)
2 tablespoons chopped garlic
1 cup fresh tomatoes, peeled, seeded and chopped
4 cups white wine
Splash of Pernod
1/2 cup heavy cream
1 tablespoon finely chopped parsley leaves
2 dozen fresh mussels, scrubbed and debearded
Loaf of crusty French Bread
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