Belgian Beer Steamed Mussels

Clean mussels under running water ensuring ‘beards’ are removed, roughly chop parsley, tarragon and basil, set aside. In a large deep sided pan heat olive oil and butter until slightly melted, add chopped shallots, thyme and garlic, cook until softened. Add the mussels and ale, cover and allow to steam until mussels begin to open before adding pulled ham hock and a touch of cream. Steam for a couple more minutes before transferring to serving dishes finishing off with a light seasoning of salt and pepper and the chopped herbs, Serve with freshly baked baguette.