Steamed Mussels in Wine Broth

Heat a large skillet over medium heat and add butter and olive oil. Once butter is melted, add the garlic and heat until aromatic. Add the fennel and saute until it begins to soften. Add diced onions and shallots. Saute the vegetables until they become translucent. Add wine, half of the tomatoes, salt, and pepper. Simmer until wine is reduced by half. I also like to sneak in an extra tab of butter at this point to make the broth a little richer.

Once wine is reduced, add mussels and remaining tomatoes and cover. Steam mussels for 5-7 minutes or until they open. Ladle into bowls and garnish with a few fennel fronds. Serve with crusty bread. Nom.