1. In a large saucepan, add the olive oil over medium-high heat and sauté the shallots and garlic until slightly browned.

2. Add the mussels (it is not necessary to defrost them), wine and butter. Once they come to a boil, cover the pot and simmer for 5 minutes.

3. Sprinkle with parsley and pour over the cream. Stir to combine and remove from the heat.

4. Serve immediately, with potatoes parisienne, lemon wedges and crusty bread.

5. Preheat the oven to 230 C fan. Place the potatoes in a small oven tray and drizzle with olive oil. 

6. Add salt and pepper. Scatter the butter and thyme sprigs over the top. Bake for about 30-40 minutes, turning once, until golden and crispy.

Kali Orexi!