Recipe: Mussels with Saffron and Citrus

Ingredients

• 1 lb. bag The Town Dock Mussels
• 2 tsp. olive oil
• 1/2 small fennel bulb, thinly sliced
• 1 large shallot, thinly sliced
• 1 cup dry white wine
• 1 navel orange, juiced and zested, divided
• 1 lemon, juiced and zested, divided
• 1 clove garlic, thinly sliced
• 1 teaspoon chopped fresh tarragon, plus more for garnish
• 1/4 tsp. saffron threads
• Kosher salt, to taste
• 1/2 baguette, sliced 1/2-inch-thick and toasted