1. Place a large frypan over high heat and add about 500ml of water. Bring to the boil, add the mussels and cook for about 3 minutes, removing the individual mussels as soon as they open. Remove most of the mussels from their shells but reserve a few in their shells for garnish. Strain the liquid and set both the mussels and liquid aside. Wipe the pan or give it a quick rinse to remove any grit released by the mussels.

2. Cook the linguine in plenty of salted water according to the packet directions and test for readiness from 2 minutes before the specified time. Drain when the pasta is al dente, but retain about half a cup of the water. 

3. Return the pan to medium heat and add the olive oil, onion and garlic. Cook for about 5 minutes until fragrant but not browned, then add the wine and cook for a further 2 minutes. Add a little of the reserved mussel liquid (maybe half a cup, but it will depend on how saucy you want the dish to be), capers and cream and bring to a simmer. 

4. Toss the linguine, mussels and parsley through the sauce along with about ¼ to ½ a cup of the reserved pasta water. Serve with lemon wedges. 

Adam's tip You don't need to purge or de-beard mussels before cooking. Tiny amounts of grit in the mussels can be strained (if you can be bothered) and just pick out any beards as you're eating. 

Also try Adam Liaw's salmon and dill lettuce cups