I should be telling you about the steaming pot of mussels I cooked up yesterday. I should be telling you about the tender, sweet shellfish swimming in a broth of white wine, tangy créme fraiche and fennel.  I should tell you about the little bits of hot italian sausage hiding in the mussel shells, like little yummy gifts waiting to be discovered.  But, what is currently hijacking my brain right now is the crusty loaf of lemon rosemary bread that I used to dip into that tangy broth, sponging up all that goodness!  That crusty, crackly crunchy shell hid an interior so creamy and custardy (hey that’s a lot of c-words in one sentence!) that I just need to take a moment to reflect on the wonder that is home-baked bread.   Ok, now that I’ve gotten that out of my system, I can go back to telling you about those mussels!   Cooking mussels in a broth of white wine is as classic as it comes, and this recipe takes that basic dish and …