When you purchase mussels, transfer them from butcher paper to a bowl and cover with ice. Store in refrigerator until ready to use.
When ready to cook, sort through mussels for any cracked shells. Discard any mussels with cracked shells. If you find a shell that is open, lightly tap the shell on a hard surface. If the shell doesn't close, discard. This means the mussel is dead. Also look for any beards. Pull and remove the beards.
Heat a Dutch Oven over medium high heat. Add butter. When butter is melted, add parsley, chives, and shallot. Pour in the mussels and add half of the wine. Cover with lid and cook for 2 - 3 minutes.
Uncover and stir mussels and ingredients well. Add the rest of the wine and cover.
Cook for about 5 minutes more. All shells should be open. If a shell doesn't open, discard.
Add Cherry Tomatoes and the Pernod. Stir well. Serve immediately with sliced French Bread.
So many flavors of compound butter would work well with this. We have used Lobster Butter and Tequila Butter = delicious.