Linguine with Mussels

• 500 g linguine (depending on appetite)
• 1.5 kg mussels, thoroughly cleaned and scrubbed
• 100

Soften the mirepoix in a little of the oil. Add the star aniseed, thyme, bay leaf, black pepper and the garlic. Continue cooking gently for another two to three minutes. Add the fish stock and white wine, bring to the boil and add the mussels. Seal with a tight lid and boil for seven minutes on a high flame. The mussels should all have opened. Remove from the flame and strain off the liquor int