Place 1 large shallot, finely chopped in a large pot, along with a ½ cup of white wine and 1.5kg scrubbed mussels in their shells. Cover and steam on a medium-high heat for around 4 minutes, till the mussel shells have opened up. Remove the mussels to a bowl and add 1 heaping tbs Dijon mustard, a large handful of finely chopped parsley, and a ¼ cup single cream (or soy cream can be substituted). Stir over a low heat to combine, then add the mussels and stir again to coat well in the sauce.

Serve along with slices of crusty bread to dip in the sauce. French fries optional.

Serves 4.