• 1 bag/net of mussels in their shells
  • 1 large shallot
  • 2 cloves garlic
  • Flat leaf parsley
  • 125 milliliters white wine
  • 1 teaspoon curry powder
  • 150 milliliters double cream
  • Crusty bread to serve


  1. Submerge the mussels in cold water and remove any of the 'beard' using a knife. Discard any mussels that a.) do not close or b.) are permanently open and rinse for 5 minutes to discard any of their grit or sand from their shells
  2. In a casserole pot or mussel pot, fry off the chopped shallots and garlic over a medium heat until translucent and add in the curry powder. Turn up the heat and add in the mussels, followed by the white wine and put the lid on - you want the alcohol in the wine to cook out and for some of the liquid to evaporate and reduce down. Shake around for about 30 seconds to a minute until all of the shells open. Add in the cream and the parsley, simmer for another minute and serve in a deep bowl with some crusty bread alongside!