1 carrot, peeled and roughly chopped
2 sticks celery, roughly chopped
1 garlic clove, sliced
1 garlic clove, chopped
1 onion, roughly chopped
2 tbsp fresh parsley stalks
½ bunch flat leaf parsley
2 shallots, finely chopped
3 sprigs thyme
handful baby watercress
5-6 large leaves wild garlic
250ml/9fl oz beef stock
4 peppercorns
2 tbsp butter
25g/1oz unsalted butter
150g/5½oz salted butter, softened
2 short ribs, soaked in brine for 3 hours
1.5kg/3lb 5oz mussels, cleaned and beards removed
200ml/7fl oz dry cider
250ml/9fl oz red wine