Theo Randall served up a tasty linguine with mussels and saffron cream sauce on Saturday Kitchen.

The ingredients are: 2kg mussels in the shell, scrubbed and debearded, 4 tbsp extra virgin olive oil, 2 garlic cloves, thinly sliced, 150ml white wine, 1 sprig fresh thyme, ½ tsp saffron strands, 75ml/5 tbsp double cream, 100g breadcrumbs, 400g linguine, 1 tbsp chopped fresh flatleaf parsley and sea salt.

See recipes by Theo in his book titled: Verdura: 10 Vegetables, 100 Italian Recipes available from Amazon now.