1kg fresh mussels 100ml white wine 1 tbsp unsalted butter 1 onion, finely chopped 1 bay leaf 2 tbsp double cream 1 tbsp roughly chopped flat-leaf parsley 2 tsp sea salt 1 lemon
Put the mussels in a large bowl and wash under cold running water, removing any barnacles and beards that are still present. Discard any mussels that float, including those that are closed.
Drain the mussels in a colander. Heat a large pan until smoking hot. Add the mussels, white wine, onion, bay leaf and sea salt. Bring to the boil and cook for 2-3 minutes until the mussels open. Stir in the cream and chopped parsley and finish with a squeeze of lemon. Serve with crusty bread.