Andrea Immer Robinson's Mussels Dijon
Serves 4 as an appetizer, 2 as a main

2 pounds mussels, scrubbed well and beards removed
3 tablespoons unsalted butter
2 large shallots, chopped
1/2 fresh fennel bulb, stalks removed and chopped (reserve fronds for garnish, optional)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, minced
3 tablespoons chopped fresh chervil
1 teaspoon sambal oelek
Kosher salt and freshly ground black pepper
1 1/2 cups Riesling (preferably German)
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Crusty bread to accompany

Pick over the mussels and remove any with broken shells, and any open mussels that do not close when tapped. Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then add shallots, fennel, tomatoes, garlic, chervil and sambal oelek to the pan. Season lightly with salt and liberally with pepper and cook, stirring occasionally, until vegetables are softened, about 4 minutes. (It is important not to over-salt at this stage, as the mussels and their liquid will be salty.)

Add wine and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to serving bowls as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Whisk in mustard, cream and parsley until combined. Serve sauce over mussels. Garnish with fennel fronds, if desired. Serve with crusty bread.