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Heat oil in a large pot over moderate heat and add shallot and garlic. Cook 2 minutes, stirring constantly. Add wine and cook until almost gone. Add saffron, fennel stock, tomatoes, lemon juice and Fustini’s Sicilian Lemon Balsamic Vinegar. Cover and bring to a simmer. Once simmering, add mussels and cover. Cook until mussels open - 5 to 10 minutes. Serve in bowls with plenty of broth, garnished with parsley, scallions, fennel fronds and bread for dipping.
Place oil in a large pot and add fennel. Sauté fennel over low heat until soft - stirring often. Add fennel seeds, the de-glaze pan with Pernod. Add chicken stock and bring to simmer. Simmer 60 minutes. Strain and reserve.
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