James Tanner cooks a quick and simple mussels dish with West Country cider, bacon and cream on Lorraine.

The ingredients are:

500g live mussels, 2 sliced shallots, 2 cloves of garlic, 150ml cider, 2 rashers of smoked bacon lardons, 100ml cream, 1 tbsp grain mustard, 2 tbsp chopped flat leaf parsley, 1 tbsp olive oil, Pinch sea salt and Crusty warm baguette.

To prepare the dish, scraping off any barnacles and remove the beards off the shells with a table knife.

Check to ensure that the mussels are all alive. If any are open give them a tap on a flat surface and if they close they are good to cook and eat.

Heat a large saucepan on the hob or the barbecue bars to a high heat. Add the oil and sauté the shallot, bacon lardons and garlic for 20 seconds with no colour, until softened. Add the grain mustard and stir into the vegetables then pop in all the mussels, cider, pinch of salt and cover with a lid.

Keep the heat high and using a cloth shake the pan and cook for 4 minutes until the mussels are open.

Pour in the cream and stir, add the parsley and serve in bowls with fresh crusty bread.