Rick Stein's Moules Marinière with Cream, Garlic and Parsley

If your mussels have not already been cleaned, you'll need to do this first. Watch this video guide from Rick Stein showing you how to do it. 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, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes, giving the pan a good shake every now and then. Remove the bouquet garni, add the cream and parsley and remove from the heat. Spoon into 4 large warmed bowls and serve with lots of crusty bread.