Mussels are in season and incredibly easy to cook so you shouldn’t be put off with complicated recipes or worrying about them fighting back.

They are incredibly healthy, brilliant on their own or in a risotto or paella.

I’ve found you an easy-peasy 15 minute recipe, one of my favourites from eating ‘Moules et Frite’ in France (mussels and chips!)

 You will need;

• 1kg fresh mussels, cleaned and debearded (any green fluff stuck to the shells)
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh flat-leaf parsley
• 250ml white wine
• Extra chopped fresh parsley, to serve

 Take a large frying pan and put it over a medium heat, add in the onion, garlic, parsley and white wine.

Continue with a medium heat for around 7 minutes then crank it up to full temperature, add in the mussels and cover with a fitted lid for 3-4 minutes.

Shake occasionally to shuffle the mussels so they can open up and soak in the flavours.

After 4 minutes, uncover and give them a good stir, as the mussels open up remove them to a separate serving bowl.

After 5 minutes, discard any that haven’t opened, don’t break into them these are bad mussels.

Boil up your white wine broth until boiling and pour a good serving over your mussels, serve immediately with crusty bread, or my favourite; frites!