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2 tablespoons olive oil
4 ounces small diced pancetta
1 1/2 cups thinly sliced fennel
1/2 cup thinly sliced medium onion
1/4 cup thinly sliced shallots
2 teaspoons minced garlic
1 cup Pernod or dry white wine
2 tablespoons tomato paste
2 cups peeled and small diced tomato concasse
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 pounds mussels, scrubbed and de-bearded
2 tablespoons anise flavored liqueur (recommended: Pernod)
2 tablespoons chopped fresh basil leaves
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