Rick Stein served up a tasty mussels with bayonne ham and shallots dish on Rick Stein’s Long Weekends.

Rick says: “Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread.”

The ingredients are: 1.5kg mussels, 100ml dry white wine, 50g butter, 1 shallot, finely chopped, 75g Bayonne or prosciutto ham, finely chopped, 1 garlic clove, grated or chopped very finely, 1 handful mixed flatleaf parsley, tarragon, chervil and chives, chopped, freshly ground black pepper and crusty bread, to serve.

See the recipe in Rick’s book titled: Rick Stein’s Long Weekends, available from Amazon now.