Instructions: Heat the butter in a large saucepan and gently fry the leeks onion and garlic for about 10 minutes until softened then increase the heat and add the saffron and curry powder.

Cook for about a minute stirring constantly then add the wine and bring to the boil.

Add the mussels (discarding any that are not tightly closed) cover and cook for 2 to 3 minutes or until they are just beginning to open.

Stir in the cream cover and continue to cook until the mussels are fully open another couple of minutes depending on size. Remove from the heat add salt and pepper to taste then serve piping hot garnished with parsley.

Do not overdo either the curry powder or the saffron threads or you will ruin the dish. Serve in warm bowls with plenty of baguette. And dont forget to put a couple of extra dishes on the table for the empty shells.

Serves 4

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