INGREDIENTS
1
small head Fennel
1
Garlic clove
2
Shallots, fine
2 tbsp
Tarragon
1/4 tsp
Black pepper, coarsely ground
1/4 tsp
Kosher salt
1 tbsp
Olive oil, extra virgin
3
slices Bread to serve, crusty
2 tbsp
Butter, unsalted
1 cup
Italian beer
1 pound mussels, washed and beards removed