Mussles With Mixed Vegetables

2 kg/41/2 lb mussels, scrubbed
25 g/1 oz polyunsaturated margarine
2 shallots, peeled and very finely chopped
3 cloves garlic, peeled and crushed
bulb of fennel, very finely chopped
150 nil/1/ot pint white wine
1 tablespoon fennel leaves
1 tablespoon chopped parsley
I/2 tablespoon snipped chives
1 carrot, cut into julienne strips
1 leek, trimmed, washed and cut into julienne
strips
1 parsnip, peeled and cut into julienne strips
salt
freshly ground black pepper
50 g/2 oz Quark
fennel leaves, to garnish

Discard any open mussels or those that do not shut when firmly tapped. Melt the margarine in the base ofa large saucepan. Gently fry the shallot, garlic and fennel until cooked but not brown. Add the wine and simmer for 5 minutes. Put the mussels in the pan, and sprinkle with the herbs and vegetable strips. Season with salt and pepper. Cover with a tight-fitting lid. Cook the mussels for 3 to 5 minutes, shaking the pan from time to time, but without lifting the lid.

Discard any unopened mussels. Transfer the mussels and vegetable strips to a warmed serving dish and keep hot. Blend the fennel and garlic mixture in a blender, adding the Quark. Taste and adjust the seasoning, if necessary. Pour the sauce over the mussels and garnish with fennel leaves. SERVES 4