Ingredients

• 1.75kg/4lb mussels
• 1 garlic clove
• finely chopped
• 2 shallots
• finely chopped
• 15g/½oz butter
• a bouquet garni of parsley
• thyme and bay leaves
• 100ml/3½fl oz dry white wine or cider
• 120ml/4fl oz double cream
• handful of parsley leaves
• coarsley chopped
• crusty bread
• to serve

Directions

• Wash the mussels under plenty of cold
• running water. Discard any open ones that won't close when lightly squeezed.
• Pull out the tough
• fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
• Soften the garlic and shallots in the butter with the bouquet garni
• in a large pan big enough to take all the mussels - it should only be half full.
• Add the mussels and wine or cider
• turn up the heat
• then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
• Remove the bouquet garni
• add the cream and chopped parsley and remove from the heat.
• Spoon into four large warmed bowls and serve with lots of crusty bread.