You can use whatever vegetables are in your garden, or whatever looks fresh at the farmers' market.
8 kale leaves
8 silverbeet leaves
8 asparagus spears
large handful podded broad beans
1kg mussels, bearded
1 chilli, sliced
3 garlic cloves, sliced
salt and pepper
4 small fennel bulbs, fronds reserved for garnish
1 lemon, juiced
Use a big heavy-based pot and place all ingredients in apart from the fennel fronds and lemon juice. Put on a tight-fitting lid and put on to a high flame. As soon as it starts to steam, take off the heat and stir through the lemon juice. Serve on a platter with fennel fronds and a loaf of bread to mop up the juices.