Wash the mussels well and discard any that don’t close when tapped. Remove the beards.

Tie the bay, thyme and rosemary together with butcher’s twine to make a bouquet garni.

Place a large pan over a medium heat and add the butter. Finely chop and add the remaining leek, onion and garlic along with the bouquet garni and cook for a few minutes until soft.

Turn the heat up high, add the mussels and the beer and put a lid on the pan. Cook for 3 mins, shaking the pan occasionally.

Add the cream and parsley and remove from the heat. Taste, season with salt and pepper and serve in bowl with warm crusty bread.