Add the onion and garlic and cook for 3 minutes or until the onion is almost translucent. Pour in the wine and thyme and stir, then add the mussels. Stir and cover the pot for about 8-10 minutes.

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Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open.

Steve prepared a very simple Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.

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Bolognese is one of the nation’s favourite dishes, it is hearty, warming, easy to make and cheap - it freezes well, it tastes great and it is a surprisingly varied dish.