Wash the mussels under plenty of cold running water. Discard any open ones that won't close when slightly squeezed.

Pull out the tough fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife blade. Give the mussels another quick wash.

Over a low heat in a pan large enough to take all the mussels, I have found a pasta pan does this job best, soften the garlic and shallots in the butter with the bouquet garni.

Add the mussels and white wine or cider. Turn up the heat then cover and steam the mussels open in their own juices for 3-4 mins, giving the pan a good shake every now and then

Remove the bouquet garni, add the double cream and coarsely chopped parsley, then remove from the heat.

Spoon into 2 large warmed bowls and serve with the crusty bread.