Mussels

3L fresh mussels, in their shells

2 tablespoons extra virgin olive oil

1 medium onion

2 cloves garlic

200ml dry white wine

1 tablespoon chopped fresh parsley

200ml double cream

Salt and pepper

Put the mussels in a large colander or bowl, and cover with water. Trim the straggly ‘beards’ and scrub away any mud or weed. Discard any mussels that are open, and don’t close when you tap the shell. Drain the mussels.

Heat the oil in a large pan. Finely chop the onion and garlic, and add to the oil. Fry gently, until glossy but not brown. Turn up the heat. Add the mussels, wine and half the parsley. Bring to the boil and put the lid on the pan. Turn down the heat, but keep up a good boil until all the mussels are open. 3-5 minutes is all you need.

Add the cream, warm for a minute but don’t boil again. Taste the sauce and adjust the seasoning by adding salt and pepper to taste.

Serve in bowls, with the remaining parsley sprinkled over the top.

This is nice as a starter, with plenty of crusty bread to dip in the sauce.