110ml Korean Hot sauce - either grab a bottle or a single serve 110ml sachet 

50 - 75ml fresh cream (adjust to taste)

Mussels for 2-3 people (approx. 1kg)

Fresh coriander or parsley, chopped (optional, for garnish but sooo good)

Clean the mussels:

Rinse the mussels under cold water.
Scrub the shells and remove the beards (the stringy bits hanging out).

Check for any open mussels. If they don't close when tapped, discard them - they're not safe to eat.

Cook:

Place the cleaned mussels into a large pot with a lid.
Add the 110ml sachet of Korean Hot sauce and 50-75ml of cream (depending on how creamy you like it)
Don't worry if it looks as if there's not much liquid. The mussels will release their own juices as they cook.

Steam & Serve:

Cover the pot with a lid and cook over medium-high heat for 4-5 minutes.
Shake the pot occasionally to help the mussels cook evenly.
Once the mussels have opened, they're ready. Discard any that stay closed.
Sprinkle with freshly chopped coriander or parsley if you've got it handy.
Serve hot, ideally with crusty bread to soak up all of that delicious sauce.