Aishling Moore's mussels with creamed watercress and cider

Fill a large bowl with water, then add the mussels (discard any that have cracked shells or don’t close when gently tapped on the counter). Using a small paring knife, remove the beard and any barnacles from the shells. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

To make the creamed watercress, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and cook for 5 minutes to develop their sweeter notes. Increase the heat to medium-high. Add the white wine and cook off the alcohol until it has reduced by two-thirds. This is a crucial step – the taste of uncooked alcohol will ruin this dish.

Add the cream and bring to the boil to reduce by half – this will take about 3 minutes. Remove the pan from the heat and add the watercress and parsley. Using a hand blender, blitz until everything has amalgamated together and is a vivid green. Taste and season with a little salt and white pepper. It’s important to remember that mussels are naturally high in salt, so go easy on the salt here. You can make the creamed watercress a day ahead and add it straight from the fridge to the cooked mussels. It also freezes well for up to six weeks.

To cook the mussels, heat a heavy-based pot on a medium-high heat for 3 minutes. Drain the mussels and add them to the pot. Immediately pour in the cider and cover with a tight-fitting lid. Give the pot a little shake and cook, covered, for 3 minutes.

Remove the lid – all the mussels should be cooked and open at this stage. Discard any that haven’t opened. Add the creamed watercress and bring the sauce back to the boil. Taste the broth and adjust the seasoning. Divide the mussels and the sauce among four wide, shallow bowls. Crusty bread for dipping is non-negotiable.