Mussels in Cream Sauce with Fennel

Place the mussels in a bowl of cold water and thoroughly clean each one individually. Discard any mussels that are already open and do not close when touched.

Peel the onion and dice finely. Clean the fennel, halve it, and cut into fine strips. Roughly chop the parsley.

In a large pot, melt the butter over medium to high heat. Sauté the onion and fennel until translucent. Lightly salt.