Curry spiced mussels

If you haven’t cooked mussels before now, give the recipe a try, it’s not difficult, these mussels were from the Burren seafood, absolutely delicious, but mussels are widely available and very good value.

serves 4

2kg mussels

olive oil

knob of butter

3/4 shallots, finely chopped

2 cloves garlic, sliced

sprig thyme

1 tablespoon curry paste

dash of white wine

2 tablespoon crème fraiche

1 tablespoon coriander, chopped

Wash and scrub the mussels. Heat a large saucepan, add a splash of olive oil and  knob of butter, add the shallots & garlic and saute for a few minutes, then add the thyme and curry paste, cook for another minute, add the white wine and the mussels. Cover the pan and leave for 3 minutes, remove the lid, shake and toss the pan to turn the mussels around. Cover and cook until the mussels have opened. Pour the contents into a colander set over a bowl to collect the juices, discarding any that have not opened. Keep warm.  Pour the juices back into a pan, add the crème fraiche, boil for a minute or two, taste for seasoning. Stir in the chopped coriander. Divide the mussels between 4 serving bowls and pour the juices around each one. Serve with basmati rice or just nice potatoes.