Mussels with Garlic and Herb Butter.

First make your garlic and herb butter by finely chopping a selection of fresh herbs - go lightly on very strong flavoured herbs like tarragon and mint and use the softer fine tips of herbs like rosemary and thyme.

Crush a few cloves of garlic in a mortar and pestle with some rock salt and milled pepper - add a little olive oil to help the process along.

When the garlic is pulped add to a pat of softened butter along with the finely chopped herbs and mix thoroughly - a splash of pastis is also good for the flavour.

De-beard and clean your mussels, discarding any that don't close when tapped.

Add half a glass of white wine to a large heavy lidded saucepan and bring to the boil - drop the mussels in and put the lid on.

After 30 seconds or so give the pan a good shake and cook on for a further 30 seconds or so until the mussels open - don;t over cook them at this stage as they will go rubbery.

Remove from the heat and strain - reserve the juices.

When cool enough to handle remove the empty half of the shells and discard.

Add some of the cooking juices to a oven proof dish - make sure the juices only come half to three quarter up the shells, then add the mussels in the shells to the dish.

Spoon the garlic and herb butter into all the shells and put in a very hot preheated oven.

Once the butter has melted remove and serve with good crusty bread for mopping up all the juices.