Fragrant garlic mussels

Place a small saucepan over a low heat and add the flavoured butter. Fry until fragrant, then add the mussels and cover.Fry for 30 seconds. Add the wine and simmer for 5 minutes.Add the cream and season to taste.Discard any unopened mussels and serve immediately.Cook’s note: Serve with chips and garlic mayo or proper aioli and a good glass of beer.For the perfect chips, read our article on MasterChef SA judge Benny Masekwameng’s slaptjips.