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4½ lbs mussels
Secret ingredient*
2 cloves garlic, peeled and finely sliced
2 cups white wine or 1 cup Noilly Prat and 1 cup water
2 teaspoons medium Madras curry powder
½ cup heavy cream
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Soak the mussels in some clean, cold water and—if they haven’t been dealt with in the store—then sort through them, debearding and knocking off any barnacles with the back of a small knife.
Using a large pan with a lid, put in the sliced baby leeks or scallions, garlic, white wine (or Noilly Prat and water), and curry powder and bring to a boil.
Tip the mussels into a colander and discard any that haven’t closed. Tumble the rest into the pan, clamp on the lid, and cook on high heat for about 3 minutes. Shake the pan around as they are cooking.
When you lift the lid the mussels should have opened. Discard any that haven’t. Add the cream, and then turn into a bowl to serve or take the pan straight to the table. Remember to put out plates for the shells.
