Peel and finely chop the shallots and garlic.
Chop the parsley. Slice the fennel.
Boil the wine with the garlic, shallots, fennel, star anise and cinnamon for 5 minutes in a flameproof casserole dish.
Add the vinegar and butter, then the mussels. Put the lid on and cook for another 5 minutes over low heat.
Scatter with the parsley.