I use a dark Italian beer for the best flavor for this dish. Also, make sure the mussels are medium to large in size.
In a large sauté pan heat olive oil, crushed red pepper, garlic and shallots (me- dium heat).
Add mussels and fennel. Sauté for 2 minutes, then add beer, and lemon juice. Cover and steam until mussels open then add gorgonzola. Let gorgonzola melt into stock and serve mussels in small bowl dividing up remaining stock.
Serve with a garlic toast point and sprinkle some of the remaining gorgonzola and parsley.