This particular recipe is part of Bill’s new spring menu, one of my favourite high-street restaurants.
In a heavy based pan with a lid, heat the oil and sauté the shallots. When softened, add the garlic and butter and cook for a further 2 minutes.
Add the cider, cream and mussels in one go and cook with the lid on for 3 minutes, until the mussels have all opened (throw away any that haven’t opened).
Garnish with the parsley and lemon and serve with crusty bread.