1. Preheat oven grill to high heat.

2. To make the crumb mixture, place breadcrumbs, 1/4 cup (60ml) oil, parsley, garlic, chilli and lemon zest in a bowl and stir to combine.

3. To prepare the salad, half fill a large bowl with iced water and add half lemon juice. Add shaved fennel, fennel fronds and extra parsley, and stand for 5 minutes for fennel to crisp up. Drain.

4. Heat a large saucepan with a fitted lid over high heat and add mussels and wine. Cover and cook, shaking pan regularly, for 3 minutes or until mussels start to open. Using tongs, transfer mussels to a baking tray as they open, discarding any that do not open. Discard liquid and empty side of shells. Spoon 1 tbs crumb mixture over each mussel. Grill, checking regularly, for 3-4 minutes or until golden and crisp.

5. In a large bowl, toss fennel mixture, remaining lemon juice and remaining 2 tbs oil until just combined. Transfer to a serving bowl alongside mussels to serve.