Creamy mussels with fennel

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

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

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