INGREDIENTS
8 TBSP. unsalted butter, softened
7 garlic cloves, minced
1/4 cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut into 12 slices
1 fennel bulb, stalks discarded and bulb quartered, cored and chopped
1 1/2 cups dry white wine
4 lbs. mussels, scrubbed and debearded
DIRECTIONS
Adjust oven rack to be 4-inches from broiler element and heat broiler.
Combine butter, garlic, 2 TBSP. tarragon and 1/2 tsp. each salt and pepper in a bowl.
Spread 5 TBSP. butter mixture on 1 side of baguette slices.
Place slices, buttered side up on rimmed baking sheet.
Melt 1 TBSP. butter mixture in a dutch oven over medium heat and cook until garlic is fragrant, about 30 seconds.
Add fennel, cover and cook until softened.
Stir in wine and 1/2 tsp. salt.
Bring to simmer and cook uncovered 3 minutes.
Add mussels to pot, cover and cook until mussels open, 4 to 6 minutes, stirring twice.
Remove pot from heat and transfer mussels to serving bowls using slotted spoon, leaving accumulated mussel broth in pot.
Broil baguette slices until lightly browned, about 1 minute per side.
Stir remaining 2 TBSP. butter mixture and remaining 2 TBSP. of tarragon into broth.
Season with salt and pepper to taste.
Pour broth over mussels and serve with toasted baguette slices.
Serves 4.
