Mussel Pot, White Wine, Shallot And Fennel

Ingredients - 
1 kg mussels in shell, washed and beard removed 
1/2 cup shallots, sliced 
1 cup fennel bulb, sliced 
1/2 cup lobster stock
1/2 cup chicken stock
1/2 cup fish stock
1/2 cup white wine 
1 tbs butter 
salt and pepper, to taste
Procedure - 
In a medium size pot, melt 1 tbsp butter. Add sliced shallot and saute' until translucent in color. Add the bay leaf and saute' until fragrant released. Add mussels and cooked until all the shells are open. De glaze with white wine. Reduced the white wine until almost dry to evaporate the alcohol and leave the sweet taste of the wine. Add lobster stock,chicken stock and fish stock. Add sliced fennel and simmer until the vegetable is done. Serve with garlic croutons.