Cookwith - Mussels in Fennel-White Wine Broth

Ingredients

• 1 lb fresh mussels, scrubbed and debearded
• 1/2 bulb fennel, thinly sliced (reserve a few fronds for garnish)
• 1 tbsp olive oil
• 1 small shallot, finely minced
• 1 garlic clove, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup water or seafood stock
• 1/2 lemon, zested and juiced
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped (optional)
• Toasted bread, for serving (optional)