1 - step 1 Heat 1 tbsp of the oil in a wide, shallow pan.

2 - Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.

3 - Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.

4 - step 2 Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open.

5 - Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron.