
Mussels With Fennel And Lovage
6 servings You Will Need: 4 pounds mussels, scrubbed, debearded 1 fennel bulb, trimmed, cut into 1″ cubes or thinly sliced 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice) 1/3 cup dry white wine 1/4 cup (1/2 stick) unsalted butter, cut into 1/2″ pieces 1 cup lovage leaves