Instructions: Roughly chop all herbs. Combine herbs with garlic, shallots, fennel, fennel seed, sun-dried tomatoes, pepper, and olive oil. Stir and combine. Set aside.

Combine vermouth and lemon juice. Heat a large pot on high heat and add vermouth. When the liquid starts to boil, add mussels and herbs. Stir and combine. Cover pot. Cook 2 minutes. Stir mussels and cook until all mussels have opened. Discard any unopened mussels and serve with liquid.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.