Instructions: 1 Put the saffron into a small bowl and moisten with 1 tbsp warm water.

Place the mussels and wine in a large pan, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened.

2 Tip them into a colander set over a bowl to catch all the cooking liquor and discard any that havent opened. Transfer the mussels to a large serving bowl and keep warm.

3 Melt the butter in a pan, add the onion, garlic and curry powder and cook gently without browning for 2-3 minutes. Add the cognac and cook until it has almost all evaporated, then stir in the flour and cook for 1 minute.

4 Gradually stir in the saffron liquid and all but the last tablespoon or two of the mussel cooking liquor, which might contain some grit.

5 Bring the sauce to a simmer and cook for 2-3 minutes. Add the cream and simmer for a further 3 minutes, until slightly reduced.

6 Season to taste, stir in the parsley and then pour the sauce over the mussels. Stir them together gently and serve with plenty of French bread.

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