Moules Mariniere with Garlic Herb Butter

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2 tablespoons butter

5 shallots, sliced

3 garlic cloves, sliced

1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery

2 to 3 pounds mussels, well rinsed and beards removed

5 cups dry white wine

1 teaspoon salt

1 teaspoon black pepper

Garlic Herb Butter, recipe follows

1/2 cup Italian parsley leave, chopped

Garlic Herb Butter:

1 stick unsalted butter, room temperature

3 garlic cloves, minced

4 tablespoons minced Italian parsley leaves

1 tablespoon minced tarragon leaves

2 tablespoons minced basil leaves

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper