Mussels, Flowering Garlic Chives, and Fennel in Wine Sauce

This Mediterranean and Chinese mix was suggested by a recipe from Stephen Wong, author and restaurant consultant. A lovely balance of bright colors, mellow and forceful flavors, and contrasting textures: tender mussel meat, crunchy bell pepper and fennel slivers, and the strong-sweet savor of flowering chive stems. I like to serve the soupy dish in bowls, topped with a scoop of rice, gumbo style. If you prefer a thicker sauce to coat the mussels closely, reduce the broth to 1 cup. For this,