the art of foraging for your food somehow just makes everything taste so much more delicious, and this is no exception.  So instead of trundling down to the supermarket, create a sense of adventure by harvesting your own mussels.  Remember to go armed with a permit, having scrutinised the tidal charts to make sure you are there during low tide and last but not least, make sure there is no red tide. Once you have checked all these boxes, prepare for some fun in the sun.

2 Tbsp olive oil

2 shallots, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 carrot, peeled and finely chopped

1 celery spear, rinsed and finely chopped

2 small fresh bayleaves

250ml white wine

60 medium size, to large fresh black mussels (one permit allows for the collection of 30 mussels)

250ml fresh cream

fresh ground black pepper to taste

generous handful of Italian parsley, coarsely chopped

some delicious crusty white bread to mop up the juices.

De-beard the mussels and rinse very well under fresh water, in fact if time allows, let them soak in fresh water for at least an hour prior to cooking, this way you will avoid biting into any unexpected grit.

Heat the wok or pot over a fire or a gas plate and then add the olive oil.

Toss in the chopped, shallots, garlic, carrot, celery and bayleaves and fry gently until the shallots are glassy in appearance.

Pour in the wine and bring to the boil.

Add the rinsed, de-bearded mussels and cover the pot/wok with a lid and allow the mussels to steam for 4-5 minutes or until you see the mussels opening.

Pour over the cream, freshly ground black pepper and chopped Italian parsley.

Mix well and allow to stand for 2 minutes before serving in bowls with a delicious glass of ice cold wine and a chunk of crusty white bread.

It is always best to discard mussels that do not open.

Enjoy!