In a large pot melt
the butter over medium flame, add shallots
and garlic and saute for 5 minutes. Add fennel
or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine
, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter
on the side.