Instructions: Clean the mussels very thoroughly under cold running water.

Scrub well with a stiff brush and scrape off any barnacles.

Discard any that are open or have cracked or broken shells.

Cook the mussels in the wine and half the olive oil over a high heat in a large saucepan with a lid.

Remove from the pan as soon as they open.

Leave the mussels to cool then remove three quarters from their shells.

Retain the liquid.

In another pan heat the remaining olive oil and add the garlic and chilli.

Fry gently until the garlic is light brown then add the mussel liquid and the cream.

Cook until reduced by half and thickened.

Season with salt and pepper add the shelled mussels and half the parsley and remove from the heat.

Meanwhile cook the linguine in a generous amount of boiling salted water then drain thoroughly.

Add to the sauce.

Serve topped with the mussels in their shells and the remaining parsley.

Serves 6

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