Mussels from the pan with fennel, bacon and noilly prat

Wash mussels thoroughly in a container with cold running water. Remove broken shells. Garlic peel and finely chop. Remove hard core of fennel, cut fennel over width into thin strips. Remove fennel green for garnish. Wash strips of fennel.In a large pan, heat olive oil and bake bacon cubes. Remove bacon from the pan and let it leak on kitchen paper.

In baking fat garlic and fennel strips, bake for approx. 5 minutes on low heat until fennel is soft. Add tarragon, mussels and Noilly Prat. Cover mussels covered in 5 to 8 minutes until all the shells are open. Pan shake well once in a while. Remove unopened shells. Bacon and fennel greens are created by mussels. Delicious with ciabatta bread and sauces.