Potato Soup with Mussels

In a pot, bring broth and a little salt to a boil. Peel, rinse and cut potatoes into thin slices. Add potatoes to broth, cover and simmer about 10 minutes.

Rinse and debeard mussels. Rinse and halve or quarter tomatoes. Rinse, trim and slice zucchini. Add mussels, tomatoes, zucchini, wine and Pernod to soup. Cook until mussels are open, about 5 minutes.

Finally, stir in parsley season with salt and pepper.