Ingredients
Method
1.Heat a large, oiled, heavy-based saucepan on medium. Sauté parsley stalks, onion, fennel tops and garlic for 3-4 minutes.
2.Increase heat to high, add fennel and cook for 4-5 minutes until golden. Stir in wine and cook for 1 minute.
3.Add mussels and stock to pan. Cover with a tight-fitting lid. Cook for 3-4 minutes, shaking occasionally, until the mussels open.
4.Stir parsley leaves, peas, cream, juice and zest through. Cook for 1 minute, stirring, until heated through.
5.Serve piled into bowls with char-grilled sourdough and lemon wedges.
Note
- Try adding crushed tomatoes instead of the stock and cream.
