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Roughly chop all herbs. Combine herbs with garlic, shallots, fennel, fennel seed, sun-dried tomatoes, pepper, and olive oil. Stir and combine. Set aside.
Combine vermouth and lemon juice. Heat a large pot on high heat and add vermouth. When the liquid starts to boil, add mussels and herbs. Stir and combine. Cover pot. Cook 2 minutes. Stir mussels and cook until all mussels have opened. Discard any unopened mussels and serve with liquid.
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