Valentine Warner showcased his mussels with bacon and pastis dish on Saturday Kitchen.

Valentine says: “Mussels are inexpensive, sustainable and so easy to cook once cleaned. Here they are steamed with pastis, a French anise-flavoured spirit.”

The ingredients are: 50g butter, cubed, 2 celery sticks, chopped, 1 onion, chopped, 6 slices smoked bacon, cut into lardons, 1 garlic clove, chopped, 1 tsp curry powder, 1 pinch of whole grated nutmeg, 75ml pastis, 500g large mussels, 200ml double cream, 1 lemon, juice only, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives and crusty bread, to serve.