Instructions: In a deep skillet or crockpot, heat the oil and saute the onion, garlic, carrots, celery, zucchini, mushrooms and fennel for 2-3 mins. Add the tomatoes, white wine, parsley, basil, dill, pepper, salt and hot peppers. Bring to a boil and reduce heat. Simmer about 10-15 mins. Add the mussels and cover. Cook 2-3 mins, or until the shells have opened (discard any mussels that do not open). Serve in shallow soup bowls, ladling the wine sauce over the mussels.

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