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1/4 cup extra-virgin olive oil

5 large cloves garlic, very thinly sliced

1 bulb fennel (with some fronds), halved and thinly sliced

2 medium carrots, very thinly sliced

Kosher salt and freshly ground pepper

1/4 cup dry vermouth or white wine

1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand

2 teaspoons roughly chopped fresh tarragon

2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off

Crusty bread, for serving