From Hugh FearnleyWhittingstall’s new book – ‘River Cottage Good Comfort’

Serves 3-4

1.5kg mussels

A knob of butter

1-2 tbsp rapeseed, olive or sunflower oil

A couple of garlic cloves, bashed or chopped

1 large or 2 medium leeks, finely sliced

An apple, cored and diced

1 tsp thyme leaves (optional)

1 bay leaf (optional)

1 tbsp curry powder

250ml cider (or apple juice, or both) 2 tbsp coconut milk or double cream (optional)

Freshly ground black pepper

Lots of chopped parsley, to serve

■ Give the mussels a rinse and shake – remove any wiry ‘beards’ attached to the shells. Discard any open mussels that don’t close when given a sharp tap.

■ Place a large saucepan over a medium heat and add butter and oil. When the butter is foaming, add the garlic, leek, thyme, bay leaf and apple. Cook for 2–3 minutes, until the leek softens a little. Turn heat up high, pour in cider and bring to the boil. Stir in mustard, then tip in mussels and place a lid on the pan.

■ Steam for 2–3 minutes, giving the pan a good shake once or twice. Check the mussels and if they are almost all open they are good to go. If not, stir well, replace the lid and give them another minute. When the mussels have nearly all opened (discard any that remain firmly shut), stir in most of the parsley and cream, if using.

■ Season with pepper and serve in deep bowls, ladling out any liquor left in the pan. Scatter over the rest of the parsley and accompany with good bread.