Slice the fennel into thick slices, brush with olive oil, season and griddle on the open basket type grill to catch the edges slightly and char to caramelise for extra smokey flavour.

Do the same with halves of lemon and keep aside. Chop the charred fennel and add to your Le Creuset wok over a medium heat over the gas bbq with your remaining olive oil and butter.

Once it starts to sizzle add your garlic and caramelise for a few minutes before adding your chicken stock, juice of 2 charred lemons and thyme, to simmer for 10 - 15 minutes.

Add 1 cup of cream, a generous crack of freshly ground black pepper and season with smoked sea salt to taste before adding a dash at a time of liquid smoke to your liking.

Add mussels to simmer in the broth with the wok lid on until all shells open for 5 - 7 minutes, discard any mussels, which don't open after 7 - 10 minutes. Serve warm with fennel shavings, caramelized lemon and charred sour dough toasts with a chilli garlic butter for drizzling.