Rinse the mussels properly, neatly sorting out and discarding any that remain open and/or damaged.
Sauté the fennel, garlic, onion and tomatoes in olive oil. Then add the mussels. Extinguish with white wine, add thyme and bay leaf seasoning and simmer on low heat for about five minutes. During this time, keep moving the mussels. Remove the closed mussels and discard them.
Pour the broth into a saucepan through a sieve (for any shell fragments), add the vegetables repeatedly, bring to the boil. Puree, then add the cold butter and a little bit of olive oil.
Remove the mussel meat from the shells and finally warm it up in the vegetable sauce just before serving.
In the meantime, cook the spaghetti in salted water until al dente, drain and serve with the mussel and vegetable sauce.
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