Lemon Fennel Mussels and Shrimp over Spring Greens

1/4 cup extra virgin olive oil
juice of one lemon
1 large fennel bulb, cored and thinly sliced (reserve leafy fennel fronds for garnish)
Grey sea salt
1 teaspoon fennel seeds, optional
2 tbsp minced garlic
2 cups dry white wine
2 diced tomatos
2 pounds mussels, scrubbed (discard any that will not close)
1 pound large shrimp

In a large sauté pan, heat the olive oil over medium heat.
Saute the garlic, fennel seeds and sliced fennel and sauté 3-4 minutes or until the fennel is just transparent and slightly limp.
Add the wine and tomatoes and let simmer briskly for 5 minutes.
Add the mussels and shrimp to the pan. Cover and cook until the mussels open (1-4 minutes). Spoon mussels and broth into serving bowls, discarding any that did not open. Sprinkle with reserved fennel fronds and serve over spring greens. Sprinkle with grey sea salt.