Moules A La Creme

"If it ain't, don't fix it" is a pretty good rule to follow in cookery, so it's tempting to stick with mussel, white wine, shallots and not much else - but adding cream makes a dish that is richer and more luxurious.

Ingredients (serves 6 as a starter, 3-4 as a main)

2.5kg mussels
70g butter
3 shallots
1 clove garlic, chopped
250ml white wine
1-2 bay leaves or 2-3 sprigs of thyme
200ml double cream
freshly ground pepper
2 tbsp flat-leaf parsley, chopped

Rinse the mussels in several changes of cold water, discard any that don't close when given a firm tap, scrape off any barnacles and pull off the beards.

Melt just over half of the butter in a large, heavy-based pan, add the shallots, garlic (if using), wine and bay leaves or thyme, bring to the boil and boil for 2-3 mins. Add the mussels. Cover and cook on a high heat for 2 minutes. Holding down the lid, shake the pan, then take off the lid and cook until the mussels have opened (about 3 minutes or more). Using a slotted spoon, scoop them into a warmed dish or bowl.

Strain the cooking liquid through a fine sieve into a pan, bring to the boil, then stir in the cream. Bring it back to the boil, then cook to reduce and thicken. While this is cooking, quickly remove the empty half-shells from the mussels and put the mussels in their shells back in the warmed disk or onto individual soup plates. Season the cream sauce with pepper and stir in the remaining butter. As soon as it has melted, pour the sauce over the mussels, sprinkle with parsley and serve immediately with plenty of bread.