A very simple supper using fresh ingredients from the garden.
Soften the chopped spring onions in butter or oil.
Add the shredded wild garlic and chopped fennel and cook for a few minutes to release their flavours.
Add some cider and when the cider comes to the boil add the cleaned mussels.
Cook for a couple of mins and give the pan a shake and continue cooking for another minute or two until the mussels have opened.
Discard any that have not opened and serve with frites or crusty bread to soak up the delicious liquor.