Creamy Mussels with Fennel

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

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

In a pot, melt the butter over high heat, then sauté the onion and fennel until translucent. Season with salt, add the mussels, and cover.