Emily Scott served up tasty mussels with bacon, Cornish cider and wild garlic on Saturday Kitchen.

The ingredients are: 1kg mussels, preferably Cornish, scrubbed and debearded, 3 tbsp olive oil, 6 rashers smoked bacon, cut into lardons, 200ml Cornish cider, 1 shallot, peeled and halved, 1 bay leaf, 1 small bunch thyme, 4 peppercorns, 25g unsalted butter, 1 leek, trimmed and thinly sliced, 4 tbsp chopped fresh flatleaf parsley, 4 tbsp chopped fresh tarragon, 225g clotted cream, 150g wild garlic, roughly chopped (or baby spinach), 1 sourdough loaf or ciabatta, thickly sliced, 1 garlic clove, salt and freshly ground black pepper and wild garlic flowers, to garnish (optional).

See recipes by Emily in her book titled: Sea & Shore: Recipes and Stories from a Kitchen in Cornwalls: Easy Ways To Cook Lamb: Lamb Recipes Stew available from Amazon now.