Lemon Cream Mussels

Clean the mussels by filling up your sink with cold water and dumping them all in. Pick up each one and give it a gentle scrub. If you notice any mussels that are cracked, discard them.

Now you have to debeard the mussels. Most mussels will contain a string like seaweed that is in the crack of the mussel. All you have to do is pull it off. Do so by pulling towards the bottom of the shell and it will come off quickly. Repeat this for all the mussels. You many notice that they don't all have beards and that is fine. Once you have done this for all the mussels give the another rinse in cold water keep them in a cold water bath until you are ready to cook them.

In a large heavy bottomed pot set over high heat, add the butter stir until it melts. Reduce heat to medium and add the onion, sliced garlic and chili. Stir really well and let cook for 5 - 8 minutes until the onions are soft.

Add all the cooking wine and cook for a further 5 minutes or until the wine reduces by about half. Pour in the cooking cream and bring to a simmer for a few minutes. Add salt and pepper.

Turn the heat back up to high, add the mussels, give a good stir and cover. Leave for about 8 minutes.

Remove from heat. Add parsley, lemon juice and lemon zest.

Serve immediately.