Mussels Marinière à la watercress
Fry shallots and garlic in oil in a big hot pan for roughly 2 mins.
Add mussels and wine and quickly cover with a tight-fitting lid and steam for 4-5 mins gently shaking occasionally.
Remove lid and serve mussels in a bowl leaving the liquid in the pan.
Add cream and boil vigorously for 1 minute. Add watercress to sauce, season and serve!