1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Prepare the fennel. Trim stalks just above the bulb. Reserve 1/2 cup fronds and discard stalks. Slice bulb in half vertically. Trim fennel core. Cut each half into 1/4-inch slices and place on prepared baking sheet. Add tomatoes and garlic. Drizzle with oil, sprinkle with salt and pepper, and toss to coat vegetables well. Spread out in a single layer.
3. Roast vegetables for 20 minutes, stir to turn, then continue roasting until golden brown in parts and tender, about 15 to 20 more minutes. Remove from oven and set aside.
4. Heat a stockpot or Dutch oven over high heat. When pot is practically smoking, add wine and bring to a boil. Add mussels to the pot. Let them cook uncovered, stirring occasionally, about 2 minutes. Add tarragon and roasted vegetables to pot. Cover with lid and cook until mussels have opened, about 3 to 5 minutes (discard any unopened mussels). Serve immediately, garnished with reserved fennel fronds.
Source: Hannaford fresh Magazine, September - October 2014