Check the mussels – if any are open, give them a tap and they should close; if they don’t, discard them.

Peel and finely slice the garlic.

Finely chop the chives.

Put a large deep pan on a high heat.

Pour in 1 tablespoon of olive oil, then add the garlic and most of the chives, followed 1 minute later by the cider.

Bring to a fast boil, then add the mussels and clotted cream, cover and leave for 3 to 4 minutes, shaking the pan occasionally.

When all the mussels have opened and are soft and juicy, they’re ready.

If any remain closed, discard them.

Taste the sauce, season to perfection with sea salt and black pepper, then dish up and sprinkle over the remaining chives before tucking in.