• 2lb mussels, debearded and soaking in cold water 
• 4 Tbs Olive Oil 
• ½ onion, diced 
• 1 fennel bulb, cored and very thinly sliced
• 2 cloves garlic, minced 
• 1 cup Italian plum tomatoes, chopped
• ¼ cup white wine, vermouth, pernod, or water
• 3 Tbs Bobbie's Boat Sauce of choice, plus more for serving 
• several grinds of black pepper 

Optional : ¼ tsp fennel seeds, toasted and crushed

Optional : 4-8oz spaghetti or linguine 

Optional : thinly sliced lemon for serving 

Method 

1. Heat oil in a wide skillet or dutch oven that has a lid.  When oil is shimmering add onions and cook until soft, about 8 minutes.  Don't let them brown. 
2. If you're going to serve with pasta, get your pasta water ready and plan on cooking the pasta right when the mussels go in the pot.  
3. Add fennel and garlic (and optional fennel seed) and continue to cook down until aromatic and nearly caramelized.
4. Add tomatoes, and Boat Sauce and let incorporate for another 2-3 minutes over medium heat, before adding wine. 
5. Shortly after you add wine, scoop out mussels with your hands and add them to the skillet.  Cover tightly and cook 4-6 minutes, until mussels are opened 
6. Using tongs, transfer cooked mussels to a bowl.  Discard any that haven't opened after 10 minutes of cooking. 
7. Cook your sauce down a few minutes more, concentrating the flavors then either toss ½ of this sauce over your cooked pasta, and serve the rest on top, or just eat with crusty bread.