Mouclade from Nigella Express
-
2kg mussels
-
4 baby leeks (or spring onions) finely chopped
-
2 cloves garlic, peeled nad finely sliced
-
500ml white wine (or 250ml Noilly Pratt and 250ml water)
-
2 teaspoons Madras curry powder
-
125ml double cream
Step 1 - Soak the mussels in some clean, cold water and -if they haven't been dealt with in the shop-sort through them, debearding and knocking off any barnacles with the back of a small knife
Step 2 - Take a large pan with a lid. Add the sliced baby leeks, sliced garlic, white wine and curry powder, bring to the boil.
Step 3 - Tip the mussels into a colander, discarding any that haven't closed and tumble the rest into the pan, clamp on the lid and cook on a high heat for about 3 minutes. Shake the pan around as they are cooking.
Step 4 - When you lift the lid, the mussels should have fully opened. Discard any that haven't. Add the double cream, and then turn into a bowl to serve, or take the pan straight to the table. Remember to put out a bowl for the shells.
Serves 4
Recipe by Nigella Lawson from Nigella Express