Steamed Mussels with Fennel and Tomato

Name: Steamed Mussels with Fennel and Tomato
Ingredients: 1 28 ounce can San Marzano plum tomatoes, crushed lightly by hand; 1 bulb fennel (with some fronds), halved and thinly sliced; 1/4 cup dry vermouth or white wine; 1/4 cup extra virgin olive oil; 2 medium carrots, very thinly sliced; 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off; 2 teaspoons roughly chopped fresh tarragon; 5 large cloves garlic, very thinly sliced; Crusty bread, for serving; Kosher salt and freshly ground pepper