This is basically the classic Moules Mariniere - kicked up a notch with the addition of a few herbs and spices. The method for cooking is exactly the same.Ingredients (per portion):
250g Fresh Mussels - scrubbed and beards removed. If any are open tap them on the bench. If they don't close they're dead. Get rid of them.
1 Sprig of Thyme
1 Bay leaf
150ml dry white wine
1 tspn curry powder
A good pinch of saffron strands
2 spring onions - finely sliced
2 cloves garlic - crushed
150ml double cream
Handful of mixed coriander and basil leaves, chopped
Knob of butter
1. Heat a saucepan add the curry spice and oil and stir for a minute, being careful not to burn.
2. Add the mussels, thyme, bayleaf, onion, saffron and garlic. Throw in the wine and immediately cover with a lid. Give it a good shake. Cook until the mussels are all open.
3. Using a slotted spoon transfer the mussels from the pan to a large serving bowl. Discard any mussels that are still closed then place the pan back over a high heat.
4. Add the cream and butter to the mussel stock. Bring to the boil and simer for a minute or two. Add the corriander and basil, spoon over the mussels and serve.
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