Moules marinieres

Wash the mussels in a large bowl of cold water. The shells should be tightly closed — discard any that stay open when tapped sharply with a heavy knife. Pull or scrape off any fibrous beards, then knock off any barnacles with a sharp knife. Rinse well under cold running water. Leave to drain in a colander while you start making the broth.

Melt the butter in your biggest saucepan and cook the shallots over a medium heat until softened and turning golden. Add the garlic and cook for another minute.

Add the wine, parsley sprigs, thyme and bay leaf. Bring to the boil and boil fast, uncovered, for 3-4 minutes.

Add the mussels and put a lid on the pan. Cook over a high heat for 3-4 minutes. As they cook, hold the lid on the pan and shake the pan vigorously, so the mussels move about in the pan and cook evenly. They are ready as soon as the shells open – in about 3 minutes. Discard any shells that don’t open.

Lift out the mussels with a slotted spoon and divide between four large bowls.

Bring the broth back to the boil, then turn off the heat and allow it to settle for a minute. Remove the parsley sprigs, thyme and bay leaf. Pour the liquid over the mussels and sprinkle with the chopped parsley. Serve with crusty bread.

Please drink responsibly. For the facts, visit drinkaware.co.uk.