Mussels in Bubbly

Once the mussels have been checked and prepped, but them in a big lidded saucepan along with the shallots, fennel, wine, and half the parsley. Cook with the lid on over a high heat for 6-7 minutes, or until all the mussels have opened.
Put the heat on low, and stir well. Stir in the cream and the rest of the parsley, along with the butter, lemon juice, chopped fennel leaves, and plenty of salt and pepper. Serve hot with crusty bread, and share with friends.

30 mins

4 serving

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