Moules Marinières with White Wine, Fennel and Lemon | Taste France Magazine

Ingredients

• 4.50 lsb Bouchot Mussels
• 3.00 tpsb Charentes-Poitou Butter PDO
• x 2.00 Traditional Shallots
• Peel from an unwaxed lemon
• 1.00 tsp fennel seeds
• fresh thyme
• 1.00 small bunch parsley
• x 2.00 bay leaves
• 2.00 cups Alsace Gewurztraminer PDO