Mussels with Fennel and Italian Beer

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1 tablespoon extra-virgin olive oil

2 shallots, finely chopped 

1 small head fennel, diced small 

1 clove garlic, chopped 

Kosher salt and coarsely ground black pepper

Kosher salt and coarsely ground black pepper 

1 pound mussels, washed and beards removed 

1 cup Italian beer, such as Peroni 

2 tablespoons unsalted butter, at room temperature 

2 tablespoons chopped fresh tarragon

Crusty bread, for serving