Ingredients:

2kg of mussels

4 summer leeks or spring onions, finely cut

2 garlic cloves

5dl of white wine

2 tsp of madras curry powder

1,5dl of whipping cream

Method:

1. Soak mussels in clean cold water. If they are not bought treated they need to be sorted, scrubbed and have the beard removed

2. Put leek / spring onions, garlic, white wine and curry powder in a big saucebin and bring to the boil

3. Drip-dry mussels. Open mussels that don't shut when you knock on their shell should be thrown away. Mussels with damaged shells should be thrown away. Put the mussels in the saucebin and mix thoroughly with contents. Boil under lid for 3 minutes at high heat. Shake pan frequently while boiling.

4. Take the lid off the saucebin and throw away all mussels which are not open. Pour in whipping cream and pour into a serving dish or put saucebin straight on the table. Remember bowls for the empty shells!