Steamed Mussels and Sausage

1 medium leek, white part only

2 tablespoons olive oil, divided

1/2-pound smoked sausage, thickly sliced

1 clove garlic, thinly sliced

1/4 cup Pernod liqueur

1/2 cup dry white wine

1-pound fresh mussels, rinsed and beards removed

1/2 cup cherry tomatoes, halved

1/4 teaspoon fleur de sel

1/4 teaspoon fresh black pepper

1 tablespoon chives, thinly sliced

1 tablespoon unsalted butter

Fresh baguette

Cut leek in half lengthwise, then thinly slice crosswise. Rinse well and drain. In a 3.6-quart mussel pot set over medium heat, heat 1 tablespoon olive oil. Cook sausage briefly to brown on all sides, stirring occasionally. Add the sliced leek and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds more.

Turn the heat off. Add Pernod, then turn heat back on to medium and bring to a rapid simmer. Add wine and mussels, then return to a simmer. Cover with the serving pot and cook until mussels open, about 8 to 10 minutes.

While the mussels are cooking, toss together tomatoes, remaining 1 tablespoon oil, fleur de sel, pepper and chives in a small bowl.

Carefully remove the serving pot and invert. With a slotted spoon, remove mussels and sausage from the mussel pot and place in the serving pot. Raise heat to medium-high and reduce liquid by a third. Remove from heat and stir in butter. Pour the liquid over the mussels in the serving pot. Top with tomato mixture and serve with fresh bread for dipping.