Mussel and pumpkin broth

Throw any mussels away that don’t close when shut and rinse the rest well.

Roughly chop 1 onion and 1 clove of garlic then place in a large saucepan with the wine, bay leaf, parsley and 300ml water. Bring to the boil and simmer for 10 minutes.

Add the mussels to the pan and once the liquid has returned to the boil, cover with a lid and cook for a few minutes, shaking the pan a couple of times. Once all of the shells have opened, strain them into a colander (throwing away any that have stayed closed) and collect all of the cooking liquid into a saucepan below.

Strain the cooking liquid again through a fine sieve and have a taste. If it needs to be deeper in flavour, return to the boil and reduce in quantity.

Remove the mussels from the shells. And keep warm in a little of the cooking liquid.

Heat the olive in a large frying pan. Finely chop the remaining onion and garlic clove and add to the pan. Gently cook for about five minutes until softened but not coloured. Add the pumpkin and sauté for about five minutes until it has softened and starting to colour. Add the mussel cooking liquid and bring to the boil. Cook for 10 minutes before adding the mussels. Simmer for a few minutes to heat the mussels through before adding the herbs and butter.

Once the butter has melted, season with salt and pepper and finish with a splash of cream before serving.