Serves 4

Girolles and mussels are fantastic together and this dish makes for an interesting starter for four, or a light lunch for two. Serve with a crisp green salad on the side.

40g butter
2 shallots, peeled and finely sliced
Few sprigs of thyme
1 bay leaf
500g mussels
Splash of dry white wine
Sea salt and freshly ground black pepper
250g girolles, cleaned
150ml double cream
Squeeze of lemon juice
4 thick slices of sourdough bread, toasted Handful of flat-leaf parsley, chopped

1 Melt half the butter in a large saucepan and add the sliced shallots and herbs. Stir over a medium heat for 4-5 minutes until the shallots are soft but not browned. Meanwhile, clean the mussels and remove the beards. Discard any that do not close tightly when tapped against the side of the sink.
2 When the shallots are soft, pour in a generous splash of wine and tip in the mussels. Close the pan with a tight-fitting lid and give it a good shake. Cook for about 3-4 minutes, shaking once or twice, until the mussels have opened. Strain and reserve the juices.
3 Carefully remove the mussel flesh from their shells, using a pair of kitchen gloves if you do not have asbestos fingers. Discard the empty shells and any unopened mussels. Set the flesh aside.
4 Return the mussel cooking juices to the pan and boil for a few minutes until thickened and reduced. Taste a little to check for seasoning as the mussels are naturally salty.
5 Trim off the tough bases from the girolles and tear large ones in half. Heat a large frying pan with the remaining butter until hot. Toss in the girolles with some seasoning. Fry for 2-3 minutes then pour in the mussel cooking juices and cream and bring the combined liquid to a simmer. Cook for another 2 minutes until thickened, then season to taste with a squeeze of lemon juice and a little more salt and pepper, as necessary. Finally, toss in the mussels and reheat for a minute.
6 Place a piece of toasted sourdough on to four warmed plates and spoon over the mussel and mushroom mixture. Sprinkle with the chopped parsley and serve immediately.

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