Mussels are delicious on their own or try as a starter with a tomato & mozzarella salad or with a side such as grilled root vegetables.

Remember to present another bowl for the discarded empty shells.

Clean the fresh mussels under cold running water and remove any beards from the shell using a sharp knife.

Note: Remember to check whether the mussels are still alive, otherwise you run the risk of food poisoning!

Check over the mussels and discard any that are cracked. If you find some to be open, tap sharply on each of them with a spoon. If they don't close, discard them as they may be dead.

Peel and finely chop the onion and garlic and place them in a non-stick pan together with a bay leaf.

Pour over with white wine and bring to a boil on medium heat.

Add the mussels and cover with a lid. Shake the pan a couple of times and steam for about 4-5 minutes.

Meanwhile, place the butter in a small pot and let it melt on low heat. Remove the pot from the heat and set aside. Add freshly chopped parsley.

Discard any mussels that remained closed. Place the mussels on a plate adding the cooking juices and pour over with melted butter and herbs. Serve with lemon pieces.