Mussels with Fennel Cream

Name: Mussels with Fennel Cream
Ingredients: 1 cup dry hard cider; 3 cups heavy cream; 3 medium shallots, roughly chopped; 1 fennel bulb, roughly chopped (save the fronds!); 3 sprigs thyme; 3 bay leaves; salt to taste; 4 tbsp unsalted cold butter, divided; 1 tsp garlic, minced; 2 tsp finely diced shallot; 2 tbsp finely diced fennel; 6 oz dry hard cider; 1 ½ lbs mussels; 1 quart Mussel Cream (ingredients above; directions top right); salt; lemon juice; fennel fronds; 1 baguette, grilled (or toasted) and cut on a bias into long pieces