Mussels with Spicy Tomato Sauce

1/3 C Olive Oil

3 garlic cloves thinly sliced

1 lb. Tomatoes, cored and seeded, coarsely chopped

2 TB Chili oil

½ tsp fennel seeds, crushed

Salt

3 lb Mussels, scrubbed

2 TB Butter, unsalted

3 TB Chives, finely chopped

4 Slices Bread, Grilled or Toasted

Heat Olive oil, sauté sliced garlic until golden. Add tomatoes cook until softened then stir in fennel and chili oil. Season with salt to taste. Add mussels and cover shaking pan occasionally, until mussels open. Use a slotted spoon to transfer mussels to bowl and set them aside. Add butter to the tomatoes and adjust seasoning to your taste. Ladle sauce over mussels and add chopped chives.