1 clove garlic
1/4 cup white wine vinegar
3 cups water or broth
2 TBSP oil (olive or vegetable)
4 lbs mussels
3 TBSP butter
2 TBSP Spice by Rachel Sweet SWEET FENNEL MIX
Peel and slice the shallots into rings and peel and mince the garlic. Set these aside. Rinse the mussels in a colander and set aside.
Add the oil to a large pot and heat to medium. Add the shallots and garlic and cook for 3 minutes. Add the broth, white wine vinegar, and the 2 tablespoons of SWEET FENNEL MIX and stir well. Heat to a simmer and then turn the heat down. Simmer for 5 more minutes, then add the mussels to the pot and cover. Allow to steam for 10 minutes, covered. The mussels should open during this time.
Use a slotted spoon to remove the mussels from the broth and put them into a large shallow bowl. Continue to simmer the broth and add the butter. Simmer until the butter is completely melted, then shut off the heat. Pour the broth over the mussels in the bowl, except for the last bit of broth just in case there is any accumulated grit.
Discard any mussels that did not open. Serve with lemon, if desired.