Mussels For One (Or Two)

By Food52
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1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1.5 cups leek, sliced into thin half-moons, white and pale green parts only

1 small bulb fennel, cored and chopped or thinly sliced (about 1 cup), plus a few fronds for garnish

Kosher or sea salt

1-2 pinch saffron threads

1 tablespoon fresh thyme leaves

2 (or more, if you

1/2 ounce (1 tablespoon) Pernod or other anise liqueur

4 ounces (1/2 cup) white vermouth or dry white wine

1 cup crushed tomatoes with juice

1 pound mussels, scrubbed and de-bearded

1/4 cup heavy cream

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