Don’t be put off mussels because they are in a shell. They are at their best at the moment ,outside of the breeding season and in the cooler months.

To Prepare Mussels

I like to buy them live in the mroning and leave them in a bucket of cold water all day, as the mussels go on breathing and eject any sand they have in their shells, – this prevents gritty mussels.

Pull the beards off the mussels and then scrub them . I actually ingnore the barnacles, but you could chip them off if you want to.
Don’t overcook mussels or you’ll end up with hard rubbery flesh. I usually steam mine for a few minutes in white wine, shallots, fennel and garlic. The cooking liquid needs masses of French sticks or pan ciabbata to soak up the juices and you have a meal in a bowl.

The perfect Friday night meal because it is healthy, and on the table in less than ten minutes.

Mussels with a Saffron orange Cream Sauce

2 large shallots, roughly chopped
1 bulb of fennel
1 orange with the juice pulp and zest
Rounded 1/2 teaspoon crumbled saffron strands
3/4 teaspoon salt
2 tablespoons olive oil or butter
2 teaspoons of feneel seeds
3/4 glass of dry white wine
Genrous dash of cream to finish off
1/4 teaspoon freshly ground black pepper
1kg mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley to finish

Method
Zest the orange, then cut the remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, and leave to one side.

In a large saucepan cook garlic, shallots, fennel, saffron and fennel seeds in butter over moderate heat, stirring, until chopped the fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add mussels and cook, covered with a tight-fitting lid, over high heat for about four minurtes, only until they open. Transfer them to a bowl as they open.
Discard any mussels that are unopened after 5 minutes.

Stir in the parsley orange and cream and serve.