Rinse 2kg mussels, discarding any which don’t close up when tapped. Set aside.

Finely chop 2 shallots, and place in a pot with a large pat of butter and set to medium heat. Stir till the butter has melted into the shallots.

Once the shallots have softened (3-4 minutes), add 200ml white wine, and stir.

Add a heaping tablespoon dijon mustard and 2 tbs single cream (or soy cream) and stir.

Add the mussels and cover to steam. After about 5 minutes, once the mussels have opened up turn off the heat and serve, along with the sauce, and some crusty bread to mop up the juices.