1 lb. frozen mussel meats
1 tbsp. garlic, finely minced
1 c. finely chopped onions
2 tbsp. butter
2 c. finely chopped leeks, including green tops
1 1/4 c. finely diced carrots
1 c. finely diced green pepper
1/2 tsp. anise seeds
1 tsp. turmeric
1 bay leaf
3 tbsp. flour
1 c. white wine or dry cider
Dash of Tabasco
5 c. fish stock or unsalted chicken stock
2 sm. zucchini, trimmed and cut into cubes
1/2 c. heavy cream

Saute garlic and onions in butter in deep pot with heavy bottom. Add leeks and cook an additional 2 minutes. Add carrots, green and red peppers, anise seeds, turmeric, bay leaf and flour and stir. Add wine (or dry cider), Tabasco and stock.

Bring to boil and let simmer for 10 minutes. Add zucchini, cook for 2 minutes. Add heavy cream and frozen mussels, simmer for 3 minutes, until heated throughout. Salt and pepper to taste. Garnish with paprika. Serves 8.