Mussels Poached in White Wine

2 Tbsp olive oil
2 large garlic cloves, finely chopped
1/2 fennel bulb, thinly sliced
1/2 cup Ferrari-Carano Fume Blanc
1/2 cup half & half
1 Tbsp fresh basil leaves
1 tsp fresh oregano, finely chopped
1 bay leaf, crushed
1/4 tsp hot red pepper flakes
1 Tbsp fresh parsley, finely chopped
40 mussels, scrubbed and debearded

In large saucepan, heat olive oil. Add garlic and sauté until almost golden. Add remaining ingredients, cover pan and simmer gently until all mussels have opened, approximately 6-8 minutes.

Arrange mussels on large serving plate and pour sauce over them. Serve immediately with crusty loaf of country bread.

Pair this with Ferrari-Carano Chardonnay.