Ingredients

1-1/2 pounds of mussels

6 cloves garlic (thinly sliced)

1 shallot (thinly sliced)

1 teaspoon each: sage, basil, rosemary, parsley, dill, thyme, mint

1 teaspoon medium diced fresh fennel

1 teaspoon fennel seed

2 teaspoons sliced sun-dried tomatoes

20 grinds fresh pepper

1/4 cup olive oil

3/4 cup vermouth

Juice of 1 lemon

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.

• L'Auberge Provençale on VirtualCities.com
• L'Auberge Provençale Bed and Breakfast Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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