Prepare the mussels by removing the beards and discarding any opened mussels. Wash thoroughly in cold water.
Peel and finely dice the garlic.
Finely chop the fennel. Discard the tough core. Sweat in 10g of butter in a large pan.
Pick and chop the tarragon leaves.
Add the mussels, garlic, tarragon and the white wine to the fennel and increase the heat.
Place a lid on top of the pan and steam the mussels until they are all open.
Place the mussels in a large bowl, keeping the liquid to one side.
Bring the liquid back to the boil and then whisk in the remaining butter.
Spoon the sauce over the mussels and squeeze the lemon juice over the top. Serve immediately.
«Before cooking the mussels discard any broken or open ones. Don't break any open if they don't open during cooking.»
A light shellfish starter of fresh mussels cooked with a garlic and fennel butter sauce.