1.    Rise fresh blue cultured mussels in tap water.
2.    Heat the butter in a large wok or skillet. Once bubbling, add diced tomato, garlic, parsley and onion and cook slightly.
3.    Next, add the mussels, and immediately cover the pan with a tight lid. The liquid in the mussels will escape and allow them to steam in their juice. In about 3-5 minutes, check on the mussels to ensure they are open, and give them a quick stir.
4.    Add a little cream (if using) and again, stir and re-cover for about another 2 minutes. Any mussels that have not opened should not be eaten, so discard if there are any.

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