Instructions: Melt the butter in a large pot over medium heat, then add the vegetables. Lightly saute, stirring, until they just begin to soften, 1 to 1 1/2 minutes.

Add the mussels. Increase the heat to high, add the vermouth and bring to a boil. Add the cream and thyme. Cover and cook until the mussels open, 3 to 4 minutes; discard any mussels that do not open.

Transfer the mussels, vegetables and broth to serving bowls, garnish with fennel sprigs and serve with lemon wedges for squeezing.

This recipe yields 2 to 4 servings.

Comments: Mussels have gained a lot of appreciation in recent years, and are no longer just "those blue things that grow on rocks and pilings." Whod have thought theyd be so delicious! Like clams, mussels are commonly steamed with white wine, garlic and fresh herbs, but youll love this variation with aromatic, earthy vegetables and a splash of vermouth.

To make matchsticks, simply cut the vegetables first into thin (about 1/4 inch) lengthwise slices, then cut across the slices to make thin strips - or matchsticks. Cut the matchsticks into about 3-inch lengths.

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