1 Tbsp. olive oil

1/2 cup diced turkey bacon

1 Japanese eggplant, diced

1/4 cup chopped shallots

6 lbs. black mussels, cleaned, beard removed

1/2 cup sauvignon blanc wine

1 cup shiitake mushrooms, stem removed, quartered

1/4 tsp. turmeric

1/4 tsp. ground star anise

1 tsp. chopped oregano

1 lemon, zested

to taste freshly ground black pepper

3 Tbsp. heavy cream

1/4 cup minced chervil

Heat olive oil in large stockpot over medium heat. Add turkey bacon, eggplant, and shallots. Cook without browning. Add mussels, sauvignon blanc, mushrooms, turmeric, star anise, oregano, lemon zest, and freshly ground black pepper. Cover. Place over medium-high heat 3 minutes until liquid starts to simmer. Uncover. Add cream. Toss in upward motion to rotate and cook evenly using slotted spoon. Cover. Cook until shells open. Remove mussels to warm deep serving platter with slotted spoon. Pour broth over mussels. Sprinkle with chervil.