Tom Kerridge cooks mussels in dark ale with crème fraîche on Saturday Kitchen.

The ingredients are: 75g butter, 100g carrots, peeled and finely diced100g celeriac, peeled and finely diced, 4 banana shallots, 3 bay leaves, 150ml dark ale, 2kg mussels, debearded and barnacles removed, 4 tbsp crème fraîche, 1 tbsp chervil, chopped, 1 tbsp parsley, chopped, 1½ tsp tarragon, chopped, Salt and pepper, to taste and Warm crusty bread, to serve.