Prepare the stock. Dice the onion, carrot, ½ fennel and garlic.
Lightly brown the onion, garlic, carrot and ½ fennel in a pan with a drizzle of olive oil and a large teaspoon of salt.
Add the finely chopped parsley, dill and (ideally crushed) fennel seeds.
Cover with plenty of water and bring to the boil. Leave to cook for 30 minutes.
Wash the mussels. Meanwhile, heat a large pot with a drizzle of olive oil, then throw in the mussels. Cover the pan. Cook for 4 to 5 minutes until the mussels open. Then drain the mussels.
Rinse the samphire. In a saucepan, with a pinch of salt, bring enough water to the boil to cover the samphire. Blanch the samphire by throwing it into the boiling water and leaving it for just a minute. Drain and stop cooking by throwing the samphire into a bowl of ice-cold water.
In a saucepan, drizzle with olive oil and fry the diced fennel until slightly melting.
Pour in the cornflour and mix. Deglaze with the PASTIS DE L'ILE DE RE then add the stock. Stir until the mixture thickens.
Pour in the cream and cook for 2 minutes. Season with salt and pepper.
Add the mussels without their shells and the drained samphire to the sauce. Set aside.
Cook the tagliatelle and add the sauce once cooked. Enjoy your meal !
