Place the mussels in a pot with a tight fitting lid and steam over low heat without any liquids until all the mussels are open. Drain the liquid obtained from the mussels and put aside. Remove the mussel meat out of the shells reserving only a few for garnish. Discard the remaining shells. Heat up a large pan and add in the butter and olive oil. Now add the sliced onion, fennel and chopped garlic and cook until soft but still transparent. Pour in the sambuca and allow to bubble, evaporating the alcohol. Next, stir in the cream and cook for a couple of minutes. Add in the reserved mussel meat and juices. Finish off with the cheese. Toss in the cooked pasta and serve garnished with the reserved whole mussels and sprinkled with the cayenne pepper.

Suggested accompanying wine: DELICATA GranD Vin de Hautevilli Viognier 2010 Vintage