Potts' Sauce for Moules Marinieres is a wonderful combination of white wine, shallots, cream and a splash of brandy. This seafood classic is even great for poaching fish. Simply warm the sauce, add mussels, cover and simmer for 2-3 minutes. Serve with crusty bread – or Belgian-style with thin chips.

INGREDIENTS: Water, White Wine (17%) (Sulphites), Shallots (14%), Double Cream (14%) (Milk), Cornflour, Sunflower Oil, Brandy, Parsley, Salt, Lemon Juice Concentrate, Lemon Zest, Garlic, Sugar, White Pepper.