Step 1

Check your mussels – discard any with cracked or broken shells. Rinse the remaining mussels under cold water, discarding any that were open and do not close after rinsing. Set remaining mussels aside.

Step 2

Heat the olive oil in a large saucepan over medium heat. Add the garlic and saute until fragrant and golden, about 2 minutes. Add the sliced fennel, season gently with sea salt, and saute, stirring frequently, until it is beginning to become tender, about 5-8 minutes. Add the rinsed mussels to the pot, cover, and steam the mussels for 5 minutes, until they have opened their shells. Open the pot and remove any mussels that failed to open – these ones were dead before cooking and should not be consumed.

Step 3

Add the chardonnay to the pot and simmer the mixture for 5 minutes longer, then use a slotted spoon to remove the mussels from the pot and place them in a bowl. Set mussels aside. Cook the mussel wine sauce remaining in the pot down for 2-3 minutes, until it has reduced, then add the tomatoes, basil, and parsley. Cook just to gently warm the tomatoes, about 2-3 minutes, then remove from the heat.

Step 4

Preheat the oven to broil. To prepare the bread, brush each slice lightly with olive oil on both sides, then place on a baking sheet. Broil until golden brown, about 3-4 minutes, then remove from the oven.

Step 5

Gently remove the mussels from their shells and discard the shells. Top each slice of bread with a few generous spoonfuls of the tomato mixture, then place 1 or 2 mussels on top of the tomatoes. Salt to taste and serve immediately.