1.32 lb mussels, cleaned and de-bearded, from sustainable sources

4 cloves of garlic (approximately the same as in the original)

1.06 oz (30 g) fresh chives

8.5 oz cider

1.76 oz thick cream (heavy cream)

1. How to cook them: Check the mussels: if any are open, give them a tap and they should close; if not, discard them. Peel and thinly slice the garlic. Chop the chives.

2. Place a large deep pan over high heat. Pour in 1 tablespoon of olive oil, add the garlic and most of the chives, and after 1 minute, add the cider. Bring to a boil, then add the mussels and the thickened cream. Cover and cook for 3 to 4 minutes, shaking the pan occasionally.

3. Once all the mussels have opened and are tender and juicy, they are ready. Discard any mussels that remain closed.

4. Taste the sauce, season perfectly with sea salt and black pepper, plate the mussels, and sprinkle the remaining chives on top before serving.