---------- Recipe via Meal-Master (tm) v8.05
  Categories: Shellfish, Appetizers
       Yield: 6 Servings
     1/3 c  Olive oil
     1/2    Onion, thinly sliced
       4 lg Garlic cloves, chopped
       2 ts Fennel seeds
       1 ts Dried crushed red pepper
     1/2 ts Salt
       1 c  Dry white wine
   2 1/4    Inch-thick lemon slices
     1/2 c  Chopped fresh parsley
   2 1/2 lb Fresh mussels, scrubbed,
     1/2 c  Chopped seeded tomatoes
   Heat oil in heavy large pot over medium-high heat. Add onion, garlic,
   fennel seeds, crushed red pepper and salt; sauté until onion is light
   brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring
   to boil. Add mussels. Cover pot and cook until mussel shells open, stirring
   once to rearrange mussels, about 6 minutes; discard any mussels that do not
   open. Using slotted spoon, transfer mussels to large shallow bowl. Boil
   broth in pot until reduced to 1 cup, about 3 minutes; season to taste with
   pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley
   Serve garlic toast with this to mop up all the savory broth.
   Bon Appétit December 1995 Alan Herman: New York, New York