Creamy mussel pot

1. Scrub each mussel shell with a stiff brush, then remove the byssus thread (beard) by pinching the fibres between your fingers and giving them a firm tug towards the tip of the shell. 

2. Place the cleaned mussels in a large pot and add the wine, lemon leaves, whole peppercorns and a sprinkling of the soft herbs. Bring to the boil. Once the cooking liquid is boiling, cover with a lid, then reduce the heat. Steam the mussels for 5 minutes.