2 Tbsp Sweet vermouth 
2 Tbsp Olive oil
2 Shallots, thinly sliced
2 Garlic cloves, thinly sliced
1 Small fennel bulb, thinly sliced (save the fronds for garnish) 
1 tsp Dried oregano 
1 tsp Dried thyme
1 tsp Dried basil 
2 lbs Mussels, scrubbed and debearded (discard any that are open) 
2 Tbsp Unsalted butter
1 cup Heavy whipping cream 
1 Tbsp Dijon mustard 
1 Lemon, juiced and zested
To taste Salt and pepper
To garnish Chives and crusty bread

Instructions
Heat the olive oil in a large heavy bottom pan on medium heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the fennel and cook for 5 minutes, or until tender. Add the fernet, vermouth and herbs and bring to a simmer. 

Add the mussels, lower the heat to a simmer, cover and cook for 5 to 6 minutes or until all of the mussels open, shaking the pan a few times. Once done, using a slotted spoon, remove the mussels and place in a serving dish, discarding any mussels that didn’t open. 

Add the butter, cream, Dijon mustard, lemon juice and zest to the pan and simmer for 2 minutes. Adjust the seasoning with salt and pepper. Pour over the mussels and garnish with chives and crusty bread.