3 lbs New Zealand greenshell mussels (approximately 6 per person)
1 gram saffron
1 bulb of fennel diced
2 cloves of garlic chopped
1 ea onion, white or yellow diced
1 cup pernod
1 cup New Zealand Sauvignon Blanc
1 bunch flat leaf parsley
1 pinch chili flakes
4 oz butter
3 oz avocado oil to sauté the vegetables
salt and pepper

METHOD: In a pan large enough to hold all of the mussels covered, add the avocado oil to the pan and bring to medium heat and add the onion, garlic and fennel and sauté till lightly colored. Add the mussels and the chili spice, saffron, pernod and wine and cover with a lid or pan. Simmer over medium to high heat till the mussels open. Remove mussels from pan and season the liquid as needed. Add the butter and the parsley and nape over the mussels. Serve.

Chef Neal Fraser
GRACE

"I use New Zealand products because they are amongst the best in the world"