This is a classic dish that will stand the test of time and it's something you can easily make all year round. Even better, it takes just 20 minutes. Served with crusty bread it’s a classic for a reason.

Ingredients – Serves 2-4

• 1kg mussels

• 1 garlic clove, finely chopped

• 2 shallots, finely chopped

• 10g butter

• 1 x spring of thyme

• 80ml dry white wine

• 100ml double cream

• handful of flat parsley leaves - finely chopped

• 1 x lemon

Method

To begin, wash the mussels under plenty of cold running water to get rid of any grit and broken shell. Discard any open mussels that won’t close when pressed together.

Pull out the beards protruding from between the tightly closed shells and scrub off any barnacles with a small knife.

In a medium sized pan or one large enough to take the mussels, warm the butter and soften the garlic and shallots on a medium heat along with the thyme.

Add the mussels along with the wine, turn up the heat, then cover with a lid to steam them open. Give the pan a good shake every now and then to get the mussels to open and cook thoroughly.

Add the cream chopped parsley and give a good stir then remove from the heat.

Pour into a large bowl and serve with lemon wedges and crusty bread.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow

Instagram  @elementsgla X @elementsgla  Facebook /elementsgla