Maple Steamed Mussels with charred scallion

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the steamed mussels and let it maple, undisturbed, so it takes on real color before you stir.
4. Fold in the cream cheese and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Plate it up while hot and pass extra at the table.