Curried mussels

• 1kg (2 pounds) mussels
• a few strands of saffron
• 1 tsp gochugaru or mild chilli powder
• 1 tsp ground turmeric
• ½ tsp ground coriander (or 3 tsp. curry powder instead of the three above spices)
• ½ tsp ground ginger (add regardless of curry powder)
• 3 tbsp. crème fraiche
• a bunch of fat spring onions
• 1 large red chilli
• 2 large cloves of garlic
• 2 tbsp. oil

METHOD

1. Sling the mussels brutally into the sink – the ones that have started opening but are still alive will close promptly. Scrub and de-beard the mussels, discard the ones that are smashed or won’t close. If not cooking straight away, put them in a bowl covered with a damp kitchen towel and store in the fridge. They’ll keep for a day or two.

2. Spoon the crème fraiche to a small bowl and stir all the spices into it.

3. Quarter the white parts of the spring onions and chop the green parts. Finely chop the chilli, seeds and all, and finely chop the garlic.

4. Prepare a large pan to easily hold all the mussels. Heat the oil in the pan over medium heat, add the onions and sweat for a few minutes until they start to soften. Add the garlic and chilli and stir fry for a minute. Add the spiced crème fraiche and cook for another minute.

5. Turn the heat up to high so the sauce bubbles fiercely and immediately add the mussels. Cover the pan with a lid and cook for a few minutes stirring once or twice.

6. Turn the heat off when they start to open up and stir well to coat the mussels in the sauce. Serve with crusty bread or fries.

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See also

Spiced monkfish

Moules marinieres