Ingredients:
1 fennel bulb
1 clove of garlic
1/2-1 tsp. red chili flakes
1/4 cup white wine or Vermouth
2 lbs of Mussels, washed and de-bearded
Loaf of bread
Preparation:
Preheat a 12-inch wide skillet with a few tablespoons of olive oil. While the skillet and oil heat up, slice the fennel thinly and mince the garlic. 
Optional (add a few tablespoons of breadcrumbs). Add the fennel to the skillet when the oil is hot. Sautee slowly for a few minutes until fennel is soft and translucent. Add the garlic and chili flakes. Saute for 30 seconds until the garlic becomes fragrant. De-glaze with the wine. 
Bring up to a simmer, pour in the mussels, cover with a lid and cook for 4 minutes. Slowly open the lid and check if the mussels have opened up. If most have opened up, then the dish is ready. Otherwise, recover and cook for a minute or two longer to get them to open up. Use bread to sop up the broth. Enjoy!