Mussels with clementine and ginger butter, parsley crunch

1 Set the oven to 185 degrees.

2 Put the breadcrumbs and garlic on to a small roasting tray and mix with the olive oil, salt and pepper. You need just enough oil to moisten the breadcrumbs.

3 Cook in the oven for 10-12 minutes turning once or twice, until golden and crunchy.

4 Allow to cool, then mix with the parsley.

5 Put the butter, shallots and ginger into a large pot and cook gently for two minutes.

6 Add the clementine juice and the mussels, cover tightly and cook over a high heat, stirring once for three to four minutes until all the mussels open. This will depend on the size of your mussels.

7 Divide into warm bowls then scatter the parsley breadcrumbs on top.