Rinse and scrub mussels under cold water. Remove the beards using your fingers or a pairing knife. (seen in the photo)
In a large stock pot, add olive oil, sausage meat, fennel, and crushed red peppers. Saute over medium heat until sausage is cooked through and remove from the pan.
Then combine the wine, shallots, garlic and salt. Simmer for 5 minutes and then add the mussels to the pan, increase the heat and cover. Cook until all the mussels are open (about 4 to 5 mins).
Next stir in butter, herbs and cooked sausage mixture and remove from the heat. Serve immediately with crusty bread.