Pernod

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

If fresh chervil is unavailable in your area, substitute fresh basil leaves for the oil and garnish the mussels with tiny basil leaves.

Crème de Courgettes à l'anis Serve this soup either hot or cold.