Prep: 10min  ›  Cook: 10min  ›  Ready in: 20min

Before you start you will need large saucepan with a tight fitting lid.

1. Finely slice the carrots, celery, shallot and fennel – keep the fronds from the top of the fennel to use as a garnish later.
2. Heat a little oil in the bottom of a large saucepan (medium heat) and sauté the vegetables for 3-4 minutes until they start to soften.
3. Add in the garlic and cook for another 1-2 minutes.
4. Stir in the mussels to evenly mix with the vegetables and then turn the heat up to high. Immediately add the beer, stir well and place the lid on the saucepan.
5. Steam for 3-4 minutes. Once the mussels have opened scoop the mussels out into a large serving bowl and cover with foil to keep warm.
6. Place the pan back on the heat and add the cream and season with black pepper.
7. Reduce until the sauce begins to thicken remove from heat, stir in the chopped parsley and pour over the cooked mussels.
8. Garnish with the fennel fronds and serve with skinny fries or some crusty bread and butter to mop up the juices.