“This is a satisfying meal that is quick and easy to make, great to share and always impresses.” Tom Cook, head chef at Le Pont de la Tour

Ingredients: (serves 4)

• 1kg mussels
• 100g butter, diced into small cubes
• 2 cloves garlic, crushed
• 2 shallots, finely diced
• 200ml white wine
• 1 bunch parsley, chopped
• 50ml double cream
• freshly milled salt and pepper

Method:

Make sure the mussels are washed properly under plenty of cold water. Check they are all alive, discarding any that are open or do not close when lightly squeezed.

Heat a pan on the stove. Add the butter and soften the garlic and shallots.

Add the mussels and white wine and place a lid on the pan. Shake and leave to steam. When all the mussels are open they are cooked (about 3 to 5 minutes).

Add the parsley and cream then check the seasoning and serve.