First cook the mussels in a large pan with a splash of white wine over a high heat. As soon as the mussels open remove from heat so they don't overcook. Strain mussels through a fine sieve to remove any sand and grit from the stock. Remove the half shell from the mussels and de-beard if needed. Set aside the mussel stock and cooked mussels in seperate covered bowls.

Heat a saute pan over a moderate heat. Add the olive oil and saute the chopped onions for 5 minutes to soften. Add the garlic and fennel with a small ladle of the mussel stock and braise gently until the fennel is soft and fragrant. This will take about 10 minutes.

Meanwhile, make the velouté/ sauce. In a large heavy-based saucepan (a copper pan would work perfectly :) ) melt the butter until frothing. Add the flour and cook, stirring constantly, for 2-3 minutes until the roux (paste) is golden. Add the hot stock a ladle at a time while whisking to remove lumps. Add the remaining mussel stock, and juice and finely grated zest of one lemon. Check flavour, adding extra lemon juice/zest and seasoning as needed. Note, the mussel stock will add plenty of saltiness so taste before adding salt.

Stir through the cream and add the chopped fresh fish. Bring to a gentle simmer then cook for 4 minutes. Add the smoked fish, sauteed onions and fennel, and cooked mussels. Cook for a further 2-3 minutes until heated through. Check seasoning and acidity (lemon juice) before serving scattered with chopped parsley and fennel fronds. Accompany with lemon wedges. For Feast Local we served the Seafood & Fennel Velouté with salad greens and black garlic vinaigrette, asparagus and sourdough bread.