Steamed White Wine and Cream Mussels
By Georgia Hearn

Steps

1. Place the mussels into a sink of cold water. Use a knife to scrape off any barnacles, throw away any open mussels or those with a broken shell and pull off the beards.

2. Place the mussels into a large pan with the cream, wine and chopped shallot. The mussels need lots of space to cook properly.

3. Place over a high heat and bring to a boil. Place the lid on top and steam for 4 minutes, shaking the pan a few times to make sure they all cook evenly.

4. Remove the pan from the heat, add the chopped parsley and mix together. Spoon into 4 bowls and make sure to add any leftover pan juices to be mopped up with the baguette.