2 cups dry white wine
4 quarts mussels , scrubbed and debearded
½ cup chopped fresh dill
1 small fennel bulb – halved, cored, and cut into 2 – inch julienne
¼ cup olive oil
1 bunch scallions , including some of the green, thinly sliced lengthwise.
1 teaspoon finely chopped cilantro
Freshly milled black pepper