1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Check mussels and remove any broken shells. Squeeze any opened shells shut, if shells do not stay closed, discard. Wash hands after handling mussels.
4. In a large pot over medium heat, add oil and 1 tablespoon butter. Once butter is melted, add shallots, fennel and garlic, cook 1 minute.
5. Add wine and bring to a boil.
6. Add mussels and cover pot tightly with lid. Cook until all mussels steam open, about 4 minutes.
7. Remove mussels from pot with tongs or a slotted spoon, set aside in a large serving dish and cover with aluminum foil.
8. Return pot to stove over high heat and bring broth to a boil. Add parsley, tarragon and remaining butter. Stir to combine, then season with salt and pepper to taste.
9. Spoon broth generously over mussels and serve with toasted, crusty bread or over rice or pasta.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!