500g mussels, cleaned (discard any that are open and don't close when you tap them)
2 fat cloves garlic
1 tbsp gojuchang
300ml cider
50ml cream (dairy free cream is fine, and you can also leave it out or use coconut milk)
12 leaves wild garlic, coarsely chopped
fresh coriander leaves to finish
2 tbsp three cornered leek flowers or fine sliced spring onion
sea salt (if needed)
olive oil for frying (or whatever oil you use)