Every year I look forward to the start of the Conwy mussel season. I never use any other mussels and I'm sure once you've tried them for yourself you'll agree they're the best.

Ingredients for 4 people

2kg mussels
2 large shallots
1 clove garlic
100ml dry white wine
200ml double cream
25grms chopped fresh parsley

Method

1. Clean the mussels by removing all the barnacles and the beards from the outside of the shells in plenty of cold running water.

2. Discard any mussels that are damaged or ones that are fully open and don't close if you give them a squeeze.

3. Peel and finely chop the shallots and garlic.

4. Heat a heavy-based saucepan that has a tight fitting lid.

5. Add the mussels, shallots, garlic and white wine to the pan, cover with the lid and cook until the mussels open. This should take only 2-3 minutes.

6. When the mussels are open remove from the pan with a slotted spoon.

7. Reduce the cooking liquor by half then add the double cream.

8. Bring the sauce back to the boil and add the chopped parsley.

9. Drop the mussels back into the sauce to re-heat.

10. Season with freshly ground black pepper and serve with crusty white bread spread with pesto.

Graham Tinsley

Find out more about Conwy mussels.