- 20g curry powder
- 200g butter
- 2 leeks
- 250ml white wine
- 1 garlic clove
- 1 ginger thumb
- 30g parsley
- 2 bags of mussels (1-2kg)
- French stick bread
1. Purge mussels in salty water for 30 minutes, and clean any seaweed. Purging is a great way to make sure all dirt and sand is released from the mussels and helps freshen them up;
2. To make leek curry butter, slice leeks into half moons about a thumb width apart, melt into butter and add curry powder. Cook out until just soft on very low heat, this should take 30 minutes. Once finished, grate ginger and garlic into the butter. Chop parsley and set aside;
3. Get pan raging hot. Put mussels into a vessel with white wine, cream and butter. Throw everything in the pan all at once and keep the lid on. Once mussels are opened, serve in an ANTA bowl and enjoy with chopped parsley.