Cooking
Instructions

1. Pre-heat oven to 400°F degrees.
2. Brush both sides of sliced baguette with olive oil. Season with salt and pepper. Bake until golden brown and crispy.
3. In a large pot over medium heat, sauté 3 Tbsp. butter with leeks, fennel, and garlic until softened. Raise the heat to medium-high, and add wine and clam juice; simmer for 2 minutes. Add mussels, cover and cook for 4 minutes.*
4. Remove from heat and divide mussels into 4 bowls. Add remaining butter and parsley to the cooking broth and stir. Pour sauce over mussels and garnish with fennel sprigs. Serve with toasted baguette.
   *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.