Mussels with Cream

Place the mussels in a bowl with cold water and thoroughly clean each one. Discard any open ones.

Peel the onion and finely chop it. Clean the fennel, cut it in half, and slice it into fine strips. Roughly chop the parsley.

In a saucepan over high heat, melt the butter and sauté the onion and fennel until softened. Season with salt, add the mussels, and cover with a lid. After 1.5 minutes, pour in the cream and 200 ml of water. Cover with a lid and let simmer for another 3.5 minutes.