Champagne Cream Mussels

1. Melt butter in a large pot over medium heat.
2. Add fennel, shallots, garlic and fennel seeds.
3. Cook about 5 minutes, stirring occasionally.
4. Add Champagne and cream and boil about 10 minutes or until mixture becomes thick.
5. Add mussels and cover.
6. Cook about 5 minutes or until mussels open.
7. Discard any unopened mussels.
8. Serve with plenty of broth and, of course, French Bread.

For the history of this dish and much more, please visit The Taylor Chef's Club