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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.