Put your beret on and eat up!

It’s Bastille Day on July 14, so throw on a Breton T-shirt and cook up this tasty (and oh-so-simple) French mussel dish courtesy of Henri Ahoune, head chef of Le Garrick, an atmospheric and quintessentially French bistro in Covent Garden. Ooh la la!

What you need:
1kg mussels
2 shallots, diced
Bunch of parsley, roughly chopped
200ml Muscadet
Salt, freshly ground black pepper
100ml double cream.

The work:
Clean the mussels and put them in a large saucepan with the diced shallots, Muscadet (or any other dry white wine), salt and ground pepper.
Leave them to cook for about 6 mins, or until the mussels have opened. Discard any closed shells.
Stir in the double cream and leave to cool for 2 mins.
Add the parsley and serve in a heated bowl. This should feed two people.

Le Garrick, WC2E 9BH
Tube: Covent Garden