• 24 large mussels
• 8 oz / 230 g button mushrooms, wiped
• juice of

Scrub and rinse the mussels very thoroughly under cold running water, knocking off any barnacles with the back of a knife blade. Tug off the ‘beards’. Discard any mussels that remain open when tapped. Put the mussels in a saucepan, cover tightly and place over a high heat. Steam for 2–3 minutes, until the mussels open. Discard any that remain closed. Remove from the heat, strain off the cooking