Mussels Provencal

2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
Pinch of hot red pepper flakes (optional)
1 pound live mussels, well scrubbed
2 tablespoons Pernod, or other anise-flavored liqueur
1/4 cup dry white wine
1/4 cup heavy cream
Salt to taste
1 tablespoon chopped tarragon

Choose a skillet or heavy pot large enough to hold the mussels. The smaller the surface area, the better. Put the pot over medium heat. Add the olive oil, shallots, garlic and optional pepper flakes. Cook until the garlic begins to turn golden.

Add the mussels and toss them in the oil. Add the Pernod, wine and cream. Cover and steam until the mussels open. Be careful not to cook them too quickly. As the mussels begin to open, pick them out with tongs and place in a serving bowl. Discard any mussels that do not open.

Taste the cooking liquid for salt. Adjust seasoning, then pour over the mussels. Top with the tarragon.

Pass a basket of crusty bread for dipping.

Serves 2 to 4 as an appetizer.