Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
For the pasta, fill a large pot with water and salt generously. Bring to a low boil while you prepare the sauce.
Heat olive in a large heavy bottomed saucepan over medium heat. Add green onions, fennel and garlic and saute, stirring occasionally, for 5 minutes, until vegetables begin to soften. Add sundried tomates and stir well to coat. Add wine and mussels, stir gently, then cover.
While mussels are cooking, boil pasta until tender, but firm. Drain. Leave mussels to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Remove mussels with a slotted spoon and set aside.
To the vegetables add cream, capers, lemon juice and zest, sea salt and black pepper, to taste. Add cooked pasta and toss well. Divide pasta between bowls and top with mussels. Garnish with parsley and serve immediately.