1In a very large pan over medium heat, saute shallots and fennel in olive oil until translucent. Add pepper flakes and garlic and continue to cook for about 1 minute.
2Add chorizo and cook until the chorizo is cooked through.
3In the meanwhile, in 1/4 cup wine add saffron and allow to set for about 3 minutes.
4Stir wine / saffron mixture and remaining 3/4 cup wine to chorizo / fennel mixture. Bring to a boil and cook for 1 minute. Add in clean mussels, put a lid on the pan and cook until mussels open. About 5 - 7 minutes.
5Remove from heat and discard any mussels that do not open.
6Add chopped tarragon and parsley. Stir carefully to combine.
Salt and pepper to taste.
7Divide between 4 bowls for appetizer or 2 bowls for main dish. Serve with crusty french bread.