Mussels Provencal

• 1 kilo mussels in shell
• Large glass dry white wine
• 2 tablespoons Pernod
• 3 cloves of garlic, minced
• 1 finely sliced leek
• 2 ripe tomatoes, diced
• 4 tablespoons butter
• Parsley & tarragon, chopped
• Fresh ground pepper to taste

Scrub mussels and wash thoroughly in lukewarm water. Place the wine, garlic and leeks in a large saucepan. Bring to the boil and cook for 5 minutes. Add the mussels and cover the pan tightly. Cook for 5 minutes, then uncover, and remove the pan from the heat. Discard any mussels that have not opened. Add the tomatoes, Pernod, butter, parsley and tarragon to the mussels. Return to high heat and cook, uncovered, to reduce the broth and concentrate the flavors, about 5 minutes. Serve immediately with the broth.

Serves 4 to 6.