Luanne's Mussel Recipe #2

2 shallots, minced 

2 tbsp olive oil 

8 oz stella artois beer 

½ cup fennel, sliced thinly 

1 tomato peeled, seeded and diced 

1 tbsp lemongrass, finely chopped 

Juice and zest of half a lime 

2 lbs mussels, cleaned 

Saute shallots in olive oil in large sauce pan until transparent. Add fennel and sauté until soft. 

Add beer and bring to a boil. Add mussels and remaining ingredients, reduce heat to low and cover. Cook until mussels are opened completely.