Mussels, Fennel and Parsley in White Wine.

 

In a large pan with a tight fitting lid soften a finely sliced bulb of fennel, a few spring onions, a stick of celery, a chopped garlic clove or two and half a small red chilli in good oil. 

Season and add a good glug of white wine and bring to a boil.

Add the mussels and place the lid on and cook for four or five mins giving it the odd shake. 

The mussels are cooked when they are open - dont over cook or they go rubbery.

Scatter with lots of fresh parsley, stir in and serve with crusty bread for all the juices.