Mussels with Fennel and Wine

Contributed by Linda Gaito. This looks so hecking good. WOW

Mussels:

3 tablespoons unsalted butter

1 large fennel bulb, coarsely chopped, plus fennel frond for serving

2 shallots, chopped

Kosher salt and black pepper

2 lbs. Mussels, scrubbed

½ cup dry white wine

Salad:  

3 tablespoons olive oil

2 tablespoons white wine vinegar

5 ounces mixed greens (about 6 cups)

Extras: Country bread, for serving

-Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender (4-6 minutes). Add the mussels and wine and simmer, covered, until the mussels open (4-6 minutes). Discard any mussels that remain closed.

-Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.