Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
Garnish with lemon wedges and serve with fresh bread!
Enjoy!
Notes
Before cooking I always sift through the mussels to check for any damaged and cracked shells. Once mussels are cooked I discard any mussels that do not open. I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.
Recipe by The Peony Life at http://thepeonylife.com/2015/09/mussels-with-a-white-wine-fennel-cream-sauce/