Mussels with fennel and cannellini beans in white wine broth

1 Heat olive oil in a heavy-based saucepan with a tight-fitting lid over medium-low heat. Add leek and fennel and cook, stirring, for 6-7 minutes, or until vegetables soften. Add garlic to pan and cook, stirring, for 1 more minute.

2 Increase heat to high and add white wine to saucepan. Simmer for 2 minutes. Add water, mussels and cannellini beans. Cover pan tightly and simmer, shaking pan occasionally, for 6-7 minutes or until mussels open (discard any unopened ones).

3 Meanwhile, toss rocket and roast capsicum in a salad bowl.

4 Remove saucepan from heat. Season mussels and broth with cracked black pepper, then ladle into 4 bowls. Garnish with fennel fronds and serve with a slice of sourdough and salad.