Scrub and rinse the mussels in a large bowl of cold water, discard any with broken shells or which stay open after a good tap, and remove the beards.

Melt the butter over a medium heat in a large wide pan that will allow plenty of room for the mussels. Add the garlic and spring onions and gently cook until softened.

Increase the heat, add the mussels and Riesling, cover with a lid and bring to the boil.

Steam for 4 to 5 minutes, shaking the pan from time to time to ensure even cooking.

Throw away any mussels that don't open easily.

Remove from the heat and toss through with parsley.

Serve immediately with grilled baguette to mop up the juices, chunky fries and a glass of Wolf Blass Gold Label Riesling.