Moules marinière with cream, garlic and parsley

Step 1

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Step 6

Spoon into four large warmed bowls and serve with lots of crusty bread.