Shellfish with anise and vinegar

• 2 French shallots
• 2 garlic cloves
• ½ bunch curly-leaf parsley

Peel and finely chop the shallots and garlic.

Chop the parsley. Slice the fennel.

Boil the wine with the garlic, shallots, fennel, star anise and cinnamon for 5 minutes in a flameproof casserole dish.

Add the vinegar and butter, then the mussels. Put the lid on and cook for another 5 minutes over low heat.

Scatter with the parsley.