Preheat the wood fired oven or barbecue to medium. Clean the mussels and discard any that don’t close when sharply tapped.

Place the mussels in a large bowl with the wine, butter, shallots, garlic, lemon zest and juice.

Place an oven resistant pan in the oven or on the barbecue over direct heat (over the heat of the charcoal!) and leave to preheat for 5 minutes until very hot.

Pour the mussels with the contents of the bowl into the preheated saucepan and close the barbecue lid.

Leave to cook for 5 -8 minutes shaking the pan once or twice, until the mussels are open.

Add the cream and parsley and cook for a further 2 minutes.

Remove from the barbecue and lift the mussels from the pan into a serving dish. Pour over just enough of cooking liquid (be careful not to pour the grit or impurities)

sprinkle with fresh herbs.

Serve immediately with some crusty bread.