Mulligatawny Mussels

Ingredients

Move away from the European way of serving mussels to this Indian inspired recipe, which infuses the dish with flavoursome spices and adds basmati rice. So delicious and so easy, taking just 20 minutes from start to finish.
 

• 1 onion, chopped
• 2 cloves garlic, crushed
• 1tsp ground turmeric
• 1tsp chilli powder
• 1tsp ground coriander
• 1tsp ground cumin
• ½tsp ground ginger
• 125ml (4fl oz) white wine
• 1¼kg (2½lb) fresh mussels, cleaned and beards removed
• 200ml (6½fl oz) double cream
• 100g (3½oz) boiled basmati rice
• Coriander leaves, to serve

Method

1. Place a large saucepan or wok over medium heat. Add the olive oil, onion, garlic, spices and white wine. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid, shake the pan and cook for 3-4 minutes, giving an occasional shake. Once the mussels have opened, place them in two large serving bowls. Discard any that haven't opened.
3. Add the cream and cooked rice to the liquid that's left in the pan and boil rapidly for 2-3 minutes, season to taste, then pour over the mussels. Sprinkle with coriander leaves and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.

Top tips

To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug. Discard any that don't close firmly after giving them a good tap.
Turmeric and cumin give an Eastern twist to very European seafood.