Ingredients

• 30g/1oz butter
• 1 small leek
• finely diced
• 1 bulb fennel
• finely sliced
• 200g/7oz chestnut mushrooms
• sliced (optional)
• 3 shallots
• finely chopped
• pinch curry powder
• pinch saffron strands
• sprigs of thyme
• 250ml/9fl oz white wine
• 590g/1lb 5oz fresh mussels
• cleaned and beards removed
• 200ml/7fl oz double cream
• small bunch parsley
• snipped and finely chopped
• salt and freshly ground black pepper

Directions

• In a large pan
• melt the butter and add the leek
• fennel and mushrooms (if using) the shallots
• curry powder
• saffron and thyme. Cover the pan and gently sweat the vegetables for about 5 minutes
• or until soft but not coloured.
• Add the wine and bring to the boil
• then add the mussels. Cover and cook
• shaking occasionally until all the mussels are open. Discard any which remain closed.
• Strain and return the liquor to the pan. Cook uncovered for 5 minutes to reduce before adding the cream and parsley.
• Bring back to the boil
• return the mussels to the pan
• allow to heat for a minute or so and serve immediately with crusty bread.