Heat the oil in a wok or large saucepan on medium/high heat. Add garlic, onion, fennel, and chilli, and cook, stirring, for 1 minute or until aromatic.
Add white wine and bring to the bold. Reduce heat to medium and simmer, uncovered for 3 minutes.
Add the mussels, in cover and cook, shaking the wok or pan occasionally, for 5 minutes or until the mussels open. Any unopened mussels are fin to eat, try a little more heat or open with a knife.
Toss parsley through mussels and sauce. Place the mussels in serving bowls and pour some of the remaining sauce into each bowl. Serve with crusty bread.
