First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes

In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes. Add in the wine and crème fraiche, and simmer for 5 minutes

Now for the business end. Add the mussels and pop on the lid for 5 minutes. Now, give ‘em a stir and put the lid back on for another 5, or until most of the mussels have opened

At the last minute toss in the parsley and stir through. Serve with warm toasted sourdough and lashings of butter. Prepare yourself for praise and serious brownie points. De-lish