2 tablespoons butter
5 shallots, sliced
3 garlic cloves, sliced
1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery
2 to 3 pounds mussels, well rinsed and beards removed
5 cups dry white wine
1 teaspoon salt
1 teaspoon black pepper
Garlic Herb Butter, recipe follows
1/2 cup Italian parsley leave, chopped
1 stick unsalted butter, room temperature
3 garlic cloves, minced
4 tablespoons minced Italian parsley leaves
1 tablespoon minced tarragon leaves
2 tablespoons minced basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper
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