Heat the olive oil in a large casserole over a medium-high heat, add the shallot and fennel with a pinch of salt, and cook for 10 minutes until soft and beginning to caramelize. Add the garlic and cook for another minute before pouring in the vermouth and seasoning well. Bring to the boil, then tip in the mussels and toss really well. Put on the lid and cook for 3-4 minutes, shaking the pan every now and again, until the mussels have just opened. Discard any mussels that remain unopened.
Remove the lid, stir in the cream and scatter in the tarragon. Spoon into bowls and serve with crusty bread.
Recipe courtesy of Olive Magazine
https://www.olivemagazine.com/recipes/quick-and-ea...
