SPRING MUSSEL BOWL

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 810kj (192 cals) COST $$$$$

1 bunch parsley, leaves, stalks separated 3 green onions, sliced 1 large fennel bulb, thinly sliced 2 garlic cloves, crushed ¼ cup dry white wine 1kg mussels in shell 1 cup vegetable stock 1 cup frozen peas 2 tbsp thickened cream finely grated zest, juice 1 lemon chargrilled sourdough, lemon wedges, to serve

1 Heat a large, oiled, heavy-based saucepan on medium. Saute parsley stalks, onion, fennel tops and garlic 3-4 mins.

2 Increase heat to high, add fennel, cook 4-5 mins until golden. Stir in wine, cook 1 min.

3 Add mussels and stock to pan. Cover with a tight fitting lid. Cook 3-4 mins, shaking occasionally, until the mussels open.

4 Stir parsley leaves, peas, cream, juice and zest through. Cook 1 min, stirring, until heated through.

5 Serve piled into bowls with chargrilled sourdough and lemon wedges.